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Mariana’s Berry Tart

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Serves: 6 - 8

Ingredients:

Pastry

  • 200g Western Star Butter
  • 260g plain flour
  • 1/4 cup icing sugar
  • 50ml (2 1/2 tablespoons) ice cold water
  • zest of one orange

Topping

  • 1 punnet strawberries, hulled, cut in half
  • 1 punnet blueberries

Filling

  • 125g Western Star Butter
  • 125g castor sugar
  • 1 teaspoon vanilla extract
  • 2, 60g eggs
  • 2 tablespoons plain flour
  • 125g almond meal

Glaze

  • 1 tablespoon apricot conserve
  • 1 tablespoon water

Method:

Grate butter coarsely; if necessary place in freezer for 15 minutes.

Sift flour and icing sugar together in a large bowl.

Add cold butter and zest; quickly incorporate together using fingertips until there are no lumpy bits. Add water and mix through with a knife. Turn out onto a board and lightly knead the pastry until it comes together. Wrap in plastic film and refrigerate for 1/2 hour.

Preheat oven to 180°C. Put pastry between two sheets of baking paper. Allow to sit for 10 minutes. Gently roll pastry out to fit base and sides of a 28 cm fluted flan pan with removable base. Either trim or allow excess pastry to sit above the rim of pan. Prick base with fork; line base and sides with baking paper, fill with dried beans. Blind bake for approximately 10-15 minutes. Remove paper and beans. Bake for further 10 minutes or until golden brown. Remove from oven. Place on rack; cool.

Cube butter; place in bowl; soften slightly in microwave oven if necessary. Add castor sugar and vanilla extract; beat together until light and creamy.

Beat in eggs one at a time until well mixed. Fold in flour followed by almond meal; mix well.

Reduce oven to 160°C. Spread filling over base; top with blueberries and strawberries. Place in preheated oven; bake for approximately 45 minutes or until firm to touch and golden brown. Combine apricot conserve and water in a small pan; stir over low heat until the glaze combines together and boils. Remove tart and brush glaze over top. Return to oven for a further 5 minutes.

Remove and allow to cool on wire rack. If desired, cut away any excess pastry when tart is cold. Serve with thick cream. ENJOY!