Although you could use almost any berry for this tart, my choice would be raspberries, blueberries and brambles, which deliver an unrivalled taste of summer when combined.
Whatever you choose, the filling will gain a rich texture from the almond-based sponge that deftly complements the sweet, delicate and crisp pastry. My tips for pastry remain the same: roll it out as thinly as possible and for the best results keep all the ingredients cold – place the flour in the fridge for 30 minutes beforehand for example. It really makes a difference. Work on a cold surface: metal or marble work best. This will help prevent the pastry warming too much as you roll it out.
Summer berry Bakewell tart
Serves 6
Pastry
180g plain flour
110g unsalted butter, cold and diced
2 egg yolks
50g caster sugar
Pinch of salt
Filling
250g unsalted butter
250g caster sugar
250g ground almonds
Zest and juice of 1 lemon
5 medium eggs
325g mixed fresh summer berries
To make the pastry, sieve the flour into a large bowl, add the butter and rub it into the flour with your fingers until combined and resembling breadcrumbs. Add the yolks, sugar and salt, and mix until the pastry comes together as a ball. Cover with clingfilm and refrigerate for 1 hour.
After setting the oven to 180C/gas mark 4, brush the sides and base of a 30cm loose-bottomed tart ring with a little oil then dust lightly with flour. Roll out the pastry to a thickness of 3-4 mm and line the tart ring with it, leaving the excess draped over the sides in case it shrinks. Prick the base of the pastry with a fork, cover it with a round of silicon paper and fill it with baking beans before placing in the oven to blind bake for 20 minutes. After this time, remove the baking beans and paper, and cook for a further 5 minutes. Remove from the oven and leave to cool for 10 minutes.
Lower the oven temperature to 160C/gas mark 2.5. Place the butter and sugar in a food processor or mixer and blend until creamy. Mix in the almonds, lemon juice and lemon zest, then add the eggs one by one, mixing well until fully incorporated.
Arrange about 250g of berries in the bottom of the pastry tart then spoon the almond mixture over the top and smooth with a palette knife. Bake the tart in the centre of the oven for 50 minutes. Remove from the pastry ring and cut it into six slices, serving with a spoonful of creme fraiche and a few berries.
The Honours, 58a North Castle Street, Edinburgh. Visit thehonours.co.uk or call 0131 220 2513.
Made with a grape originally from Piedmont in northern Italy, this pink moscato is light in alcohol, fantastically fizzy and has flavours of summer fruits, rose petals and Turkish delight.
2012 Innocent Bystander, Pink Moscato, Victoria, Australia (WoodWinters, £8.50)
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