LESLEY WATERS COOKERY SCHOOL 

Jubilee Tart

This quick and easy tart really sums up all that is great about summer fruits. Their colour and taste are like a burst of sunshine and we could all do with some of that. Serve this cut into squares on a beautiful wooden board and watch it disappear before your very eyes.

Ingredients

  • 375g (13oz) ready-rolled puff pastry     

  • 300g (10 ½ oz) blueberries     

  • 300g (10 ½ oz) raspberries        

 

For the frangipane:     

  • 100g (3 ½ oz) butter     

  • 100g (3 ½ oz) caster sugar     

  • 1 egg & 1 egg yolk, beaten together     

  • 100g (3 ½ oz) ground almonds     

  • 2 tablespoons flour          

  • Icing sugar to dust

Method

1. Preheat the oven to 200C / 400F / Gas Mark 6. Line a large baking tray with non-stick baking parchment.

2. On a lightly floured surface, roll out the pastry very thinly into a rectangle approx. 36cm x 24cm. Transfer to the lined baking tray.

3. For the frangipane, in a bowl beat together the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well between each addition. Fold in the almonds and flour and mix.

4. Using a flat bladed knife, carefully spread the frangipane in a thin, even layer to cover the pastry base. Scatter the berries all over the frangipane and lightly push in.

5. Bake in the oven for 20-25 minutes until the tart is golden and cooked. Dust the cooked tart with icing sugar and serve warm or at room temperature. 

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