Summer berry tart with lemon cream recipe
This summer tart could technically be one of your five a day. A cream, mascarpone and lemon curd filling is poured into a blind-baked case, then decorated with a tempting pile of raspberries, blueberries and strawberries. The fruit is brushed with melted redcurrant jelly for a professional sheen.
See method- Serves 8
- 30 mins to prepare and 25 mins to cook and 15 mins to cool
- 452 calories / serving
Ingredients
- 1 vanilla pod
- 200g (7oz) lemon curd
- 100g (3½oz) mascarpone
- 100ml (3½fl oz) double cream, lightly whipped
- 1 x 375g packet shortcrust pastry
- 4tbsp redcurrant jelly
- 250g (8oz) raspberries
- 250g (8oz) blueberries
- 250g (8oz) strawberries
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Shop ingredientsEach serving contains
- Energy
- 1890kJ 452.0kcal
- Fat
- 27g
- Saturates
- 12g
- Salt
- 0.6g
- Sugars
- 22g
of the Reference intake
Carbohydrate 50.2gProtein 4.8gFibre 4.8g
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Method
- Split the vanilla pod along its length with a sharp knife. Scrape out the vanilla seeds with the tip of the knife and add them to a mixing bowl. Add the lemon curd and mascarpone to the bowl and beat with a balloon whisk until just mixed (don't overmix here, or the mascarpone will become runny). Fold in the whipped cream, then cover and chill.
- Preheat the oven to gas 5, 190°C, fan 170°C. Roll out the pastry to the thickness of a pound coin and drape it over a 20cm(8in) tart tin with a removable base. Press firmly into the base and up the sides, leaving the excess hanging over the edges. Lay a large sheet of nonstick baking paper on the pastry and cover with baking beans. Bake for 15 minutes, remove the paper and beans, then bake for a further 5 minutes or until the pastry is lightly golden. Remove from the oven, then trim the edges with a sharp knife while the pastry is still warm. Leave to cool.
- Meanwhile, in a small pan, warm the redcurrant jelly with 2tbsp of water for a few minutes, until melted. Set aside.
- Spoon the lemon cream into the cooled tart case and spread it evenly with a spatula. Cover generously with the berries. Carefully brush the redcurrant jelly over the berries and chill for 15 minutes, to set, before serving.
- You can use the empty vanilla pod to scent caster sugar to use for baking. Simply bury the pod in the sugar and keep in an airtight jar.
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- As seen in a Real Food recipe card
