Summer berry tart

Ingredients

• Pastry (or use a shop-bought baked 22-24 cm case)
• 200 g plain flour
• 100 g cold butter, diced
• 50 g icing sugar
• 1 egg yolk
• 1-2 tbsp (15-30 ml) cold water
• A pinch of salt
• Filling
• 200 ml cold whipping cream or double cream (at least 30% fat)
• 2 tbsp (30 ml) icing sugar and a little vanilla
• 250 g strawberries
• 100 g blueberries
• A few sprigs (about 50 g) of redcurrants
• 2 tbsp (30 ml) apricot jam

Method

1. If you are using a shop-bought baked case, go straight to step 5. Mix the flour, icing sugar and salt, then rub in the cold butter with your fingertips until it looks like coarse sand.
2. Add the egg yolk and cold water and bring the dough together without kneading. Shape it into a flat disc, wrap it and chill for 30 minutes.
3. Roll the pastry out 3-4 mm thick, line the tin and prick the base with a fork. Chill the lined tin for 15 minutes; cold pastry shrinks less in the oven.
4. Heat the oven to 180°C. Line the pastry with baking paper, fill it with dried beans or baking weights and bake for 15 minutes. Remove the paper and weights and bake for another 10-12 minutes until golden. Let it cool completely.
5. Whip the cold cream with the icing sugar and vanilla until it holds soft peaks that just bend over when you lift the whisk. A cold bowl and whisk help it whip.
6. Spread the cream into the case close to serving so the pastry stays crisp.
7. Arrange the strawberries, blueberries and redcurrants on top.
8. Warm the jam with a few drops of water and brush it over the fruit for shine.