This summer berry tart is truly special. Buttery tart, broken meringue and whipped cream topped with berries.
Berries are quite possibly THE thing I love the most about summer and the presence of berry desserts signals holiday for me more than anything else.
As every Russian child that grew up in the city I loved going away to a “dacha” on weekends and getting lost in the garden picking or, more likely, eating copious amounts of plentiful fruits and berries.
I was quite disappointed when I first moved to the States to find that the “berries” were reduced to strawberries, blueberries and raspberries, and perhaps blackberries if you are lucky.
In my world there were so much more! What about gooseberries, wild strawberries. black, red and white currants!
Thankfully, due to the resurgence of farmer’s markets and people’s general interest in gardening my little summer heroes are popping up all over the place which means lots of desserts for me!
First off, if you can find a great tasting all butter pre-made tart and it’s blazing hot outside, go ahead and purchase one! I am all about shortcuts in the kitchen as long as it doesn’t compromise the taste.
In the last week I’ve made this tart twice! For this one I used raspberries, blueberries and blackberries.
Then a few days later I went to a farmer’s market and found red currants. So I had to make another Summer Berry Tart using a generous amount of red currants!
Dust with a bit of icing sugar for extra drama. 🙂
Note: This recipe was adapted from Jamie Oliver’s “Jamie Does Sweden”.
- Mixed seasonal berries- 600 g
- Meringue nests broken-4
- Double Cream- 250 g/1 cup
- Creme Fraiche- 125 g/1/2 cup
- Icing Sugar- 1/4 cup
- Vanilla bean seeds scraped out-1
- Rum optional- 1 tbsp.
For the tart
- Flour-250g/2 cups plus extra for dusting
- Icing sugar-50g/1/4 cup
- Unsalted butter cut into small cubes-125g/4oz
- Egg-1 large
- Milk- a little splash
- Butter for greasing the tart tin
- Mix the flour and icing sugar in a large bowl, add cubed butter and work it in the mixture until it resembles coarse crumbs. Add the egg and a bit of milk just to bring the dough together, form it into a ball. Wrap it in a plastic wrap and put it in the fridge for 30 min.
- Sprinkle your work surface and the rolling pin with some flour, take the dough out of the fridge and roll it out big enough to fit a 9" loose bottomed tart tin.
- Grease the tart tin with some butter, drape the dough over the rolling pin and transfer it into the tart tin making sure it comes up the sides. Trim off the extra bits and prick it with a fork all over, cover it with a plastic wrap and put it back in the fridge for 30 minutes.
- Pre-heat the oven to 180C/350F. Take the tart dough out of the fridge and line it with parchment paper pushing it into the sides, fill the tart with baking beans or rice and bake it "blind" for 10 minutes, take it out, removes the baking beans and parchment paper and bake for 10 minutes longer until firm and golden, cool completely before filling it. (Note: Don't be tempted to skip the blind baking step, otherwise your tart shell will shrink. I've learned the hard way.)
- Before serving whip the double cream and creme fraiche with icing sugar, vanilla bean seeds and rum until soft peaks form. Mix it with broken meringue nests and fill your tart with the mixture. Top with mixed berries.