Wednesday, 24 April 2013

Summer Fruit Tart

As promised, here is the finale to my dinner party. This is the easiest thing, but if you want a really really quick fix, you can use shop bought pastry instead. I just like to make this one because you get that lemon zesty flavour. 

Sweet Pastry
330g plain flour
100g icing sugar
zest 1/2 lemon
1/4 tsp salt
180g cold unsalted butter, cut into cubes
1 large egg yolk
2 tablespoons  cold water

Mascarpone Filling (from Ottolenghi, The Cookbook)
110g mascarpone
110ml Crème fraiche
Flavouring (either ¼ teaspoon vanilla essence, or, as I did 1 tablespoon of crèmede figue

Fruit of your choice (I like strawberries and raspberries)
2 tablespoons of icing sugar for dusting

Method:Put the flour, sugar, salt and zest into the bowl of your food processor or a large mixing bowl. Pulse once or twice to combine or mix with a whisk to combine.

Add the butter and either rub into the flour mixture or pulse in the processor until the mixture resembles coarse breadcrumbs.

Add the egg yolk and water and mix/pulse until the mixture just starts to come together. If you clump some in your fist the dough should stay together. If it is still too crumbly add another tablespoon of water and mix again.

Turn the dough out onto a lightly floured surface and knead for a few seconds just until you have a uniform dough. Flatten the dough into a disk, wrap in plastic wrap and refrigerate at least 2 hours or freeze for up to a month.

Brush your tart case with melted butter and refrigerate. Roll the dough until about 3mm thick. Cut out a rounds of dough then line your refrigerated case with it. 

Cream filling: Place the case in the freezer for 15-30 mins. Line the tart case with the pastry in it with parchment or foil and fill with baking beans or rice and bake in a oven preheated to 150C/300F. Bake for about 25 mins or until golden brown. If not browned after 25 mins remove the beans and parchment and bake for another 5 minutes until browned. Leave in the mold to cool.

Put the mascarpone in a mixing bowl and loosen it up with a whisk. Add the rest of the ingredients and continue whisking until the cream thickens up again. It should be able to hold its shape when lifted.  Chill until ready to use.

Assembling the tart: spread out your cream onto the cooled pastry base or, if you are feeling particularly perfectionist, pipe it for a neater effect. Arrange your fruit on top, sprinkle with icing sugar and serve.