Tarty berry tart

Recipe from: 10/29/1997 12:00:00 AM
Ingredients 11
Servings 8
Time

Ingredients

  • PASTRY
  • 280
    g
    self-raising flour
  • 170
    g
    cold butter, cubed
  • 50
    g
    sugar
  • 50
    g
    icing sugar
  • 80
    ml
    cold water
  • FILLING
  • 10
    ml
    semolina
  • 1
    kg
    seasonal berries (or frozen or canned)
  • 65
    g
    icing sugar
  • egg white and sugar, to glaze
 

Method

 
PASTRY: Process flour, butter and sugars in a food processor until mixture resembles breadcrumbs. Slowly add just enough water to form a firm dough. Shape into a ball using your hands, wrap in cling film and chill for 1 hour. Preheat oven to 200 ºC. Roll two thirds of pastry out on a floured board and line base and sides of a buttered 24 cm loose-bottomed, deep baking tin. FILLING: Sprinkle semolina over pastry base. Layer a third of fruit in tart and sprinkle a third of icing sugar over. Repeat twice more. Set aside a quarter of remaining pastry and roll rest into a large rectangle. Cut 8 long strips to make a simple lattice over fruit. Roll out reserved pastry and cut another strip to lay around the edge to neaten tart. Brush pastry with egg white and sprinkle with sugar to glaze. Bake for 10 minutes, reduce heat to 180 ºC and continue baking for 40 to 45 minutes. Cover with foil towards end if the top becomes too dark. Remove from oven and cool in tin for 30 minutes before carefully removing. Serve warm or at room temperature, with chilled whipped cream or Greek yoghurt.
 

Read more on: bake  |  fruit
 

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