Banana and berry tart

Name: Banana and berry tart
Yield: 6 servings
Cuisine: Bake
Ingredients: 250.00 ml cream; 45.00 ml castor sugar; 25.00 ml lemon juice; 2.00 bananas large; 410.00 g mixed berries; 50.00 ml jam smooth, apricot; 15.00 ml lemon juice

6 servings

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By Food24 November 03 2009

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Ingredients (7)

quantity rich shortcrust pastry, flavoured with grated lemon rind (see fruit flan recipe)

250.00 ml	cream
45.00 ml	castor sugar
25.00 ml	lemon juice
2.00	bananas — large
410.00 g	mixed berries
50.00 ml	jam — smooth, apricot
15.00 ml	lemon juice

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Method:

Preheat the oven to 200 ºC (400 ºF). Line a 25 cm loose-bottomed tin with the shortcrust pastry and bake blind as described in the basic shortcrust recipe. Whip the cream until stiff and add the castor sugar and half the lemon juice. Mash one banana and add to the cream mixture. Spoon into the baked pastry shell. Slice the remaining banana and sprinkle with the remaining lemon juice. Drain the berries. Arrange the berries and banana slices in circles on the cream mixture. Combine the jam and lemon juice and brush the fruit with the mixture. Serves 6.