Summer is in the air so it’s the ideal time for a summer fruit tart to perfectly finish off those long, lazy barbecue lunches or picnics in the sun.
When making this recipe, bear in mind that, as for any tart with juicy fruit, you will have to cook the pastry first, before adding the fruit, and cooking for a little bit more. Otherwise you’ll end up with soggy pastry and overcooked (like jam) fruit, so don’t skip that stage!
- Shortcrust pastry - 250g
- Raspberries - 250g
- Blueberries - 150g
- Red kidney beans - 500g (dried)
- Raspberry jelly
- Water - 100ml
- Gelatine - 2 leaves
- Sugar - 100g
- Roll out your shortcrust pastry and put it in a pie dish
- Sprinkle the beans over the pastry and cook in the oven at 210°C for 20 mn until golden
- Soften the gelatine leaves in a bowl of cold water for 5 mn
- Prepare the jelly by cooking the sugar, water and 10 raspberries in a saucepan on medium heat for 5 mn, add the gelatine leaves and cook for 1 mn
- Remove the beans from the pastry, sprinkle the raspberries and blueberries onto the pastry and pour the raspberry jelly over the fruit
- Cook in the oven at 180°C for 10 mn
Put the oven on at full whack. Get all your ingredients ready.
Roll your shortcrust pastry out with a rolling pin and a bit of flour. I use a pre-made 500g block of pastry which I cut in half, saving the rest for something else. You can make your own pastry if you want, but I think this is a valid shortcut which doesn't compromise the taste. The pastry should be about 4 cm wider than your pie dish. Place it inside your dish.
Sprinkle the red kidney beans over the pastry, this will stop the pastry from expanding or getting bubbles in it (don't worry you won't be eating them). Put in the oven and cook at 210°C for 20 mn until it's golden.
While the shortcrust pastry is cooking in the oven, prepare the raspberry jelly to go over the tart. Start by softening the gelatine leaves in a bowl of cold water for 5 mn. Pour the sugar, the water and 10 raspberries into a saucepan. Put it on medium heat for 5 mn stirring regularly.
Then add the gelatine leaves and cook for 1 more minute, stirring a couple of times.
When the pastry is cooked remove the beans with a tablespoon, and get rid of them. Be careful not to damage the pastry or make a hole in it. Sprinkle the raspberries and blueberries onto the pastry, being careful to have a mixture throughout (unless you've got fussy eaters who only like one or the other!) and pour the raspberry jelly over all the fruit.
Cook in the oven at 180°C for 10 mn.
- You can put baking paper between the beans and the pastry so it's easier to remove the beans later.
- If you want to have a "clean" jelly you can sieve the raspberry syrup (raspberries, water and sugar) before adding the gelatine leaves to catch the pips from the raspberries.
- It's better to let the tart cool down before putting it in the fridge for about an hour, so the jelly can properly solidify, before eating it cold.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!
I'm linking up with A Mummy Too and Recipe of the week, click on the linky below to find some other great recipes: