Mixed Berry Tartlets
I love berries and this is the very first berry dessert I’ve ever baked. It is very simple to prepare and taste exactly like the berry tart of one of my favourite bakeries.
I have to admit, I don’t like preparing any type of crust. In my opinion, this is probably the most difficult dough I ever worked with. But it definitely worth it, and if you have a food processor, it makes things a little easier.
A few notes before baking the tart:
- Before you start preparing the tart, read my shortcrust pastry tips.
- In the recipe I add vanilla essence to the filling mixture. If you prefer a hint of almonds in your tart , add a drop of natural almond essence instead.
- The photo actually shows tartlets. A tartlet is a smaller version of a tart, which is considered as one portion. I really wanted to use my new tartlet tins, but the recipe is good for a 23cm loosed bottom tart tin as well.
First class berry tart is on your way! Are you going to do something about it?
You’ll need:
- 6 x 10cm loosed bottom flan tins or a 23cm loosed bottom flan tin
- 1 quantity of sweet shortcrust pastry dough
- 75g unsalted butter
- 75g sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 75g ground almonds
- 40g plain flour
- 150-200g mixed berries, fresh or frozen (recommended mix for this recipe: raspberries, blackberries, blackcurrants, redcurrants)
How to:
(1) Preheat the oven to 180c
(2) Using a rolling pin, roll out your shortcrust pastry dough and line your tin(s)
(3) Cream the butter and sugar together until pale and fluffy
(4) Beat in the eggs and vanilla (or almond essence)
(5) Fold in the flour and ground almonds
(6) Spread the mixture evenly in your pastry case(s)
(7) Sprinkle the berries on top
(8) bake for 30-40 minutes, until lightly coloured and firm to touch
Mixed Berry Tartlets