Name: Tarty berry tart
Yield: 8 servings
Cuisine: Bake
Ingredients: 280.00 g flour self-raising; 170.00 g butter cold, cubed; 50.00 g sugar; 50.00 g icing sugar; 80.00 ml water cold; 10.00 ml semolina; 1.00 kg berries seasonal; 65.00 g icing sugar; eggs whites only

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Ingredients (9)

PASTRY

280.00 g	flour — self-raising
170.00 g	butter — cold, cubed
50.00 g	sugar
50.00 g	icing sugar
80.00 ml	water — cold

FILLING

10.00 ml	semolina
1.00 kg	berries — seasonal
65.00 g	icing sugar
	eggs — whites only

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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.