Beat the egg and add to the mix with the milk and gently work it together using your hands until you have a ball. Sprinkle over a little more flour, then wrap the pastry in clingfilm and pop it into the fridge to rest for 30 minutes. Finely grate most of the orange zest into a bowl and whisk with tablespoons of vanilla sugar and the cream until you get a silky mixture that forms soft peaks. Swedes absolutely love berries, and this is basically a berry tart that’s crashed into an Eton mess to create an insanely easy and delicious dessert. Take the case out, carefully remove the rice (save it for baking blind another time) and greaseproof paper, and return the case to the oven to cook for a further 10 minutes, until it’s firm and almost biscuit-like. Tip the cream mixture into the cooled tart case and gently shake it to help spread it out to the edges. Use a spatula or the back of a spoon to spread it out evenly, then sprinkle the remaining berries all over the top. Fill the pastry case right up to the top with uncooked rice, and bake blind for 10 minutes in the preheated oven. Lightly oil the inside of a 25cm non-stick loose-bottomed tart tin. Dust with a little icing sugar and … Sprinkle some flour over the dough and a clean work surface, and pat the ball into a thick flat round. If you’re making this for a dinner party and want to work ahead a bit, just bake the pastry a few hours before, whip the cream mixture together and keep it covered in the fridge. If making it by hand, sieve the flour and icing sugar into a large mixing bowl from a height. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, How to make sweet shortcrust pastry: Jamie Oliver, 1 orange, 3 tablespoons vanilla sugar, 400 ml double cream, 600 g mixed seasonal berries , such as blackberries, loganberries, blueberries, red and white currants, good gooseberries, 4 meringue nests, 250 g plain flour , plus extra for dusting, 50 g icing sugar , plus extra for dusting, 125 g unsalted butter , (cold), 1 large free-range egg, 1 splash of milk, olive oil , for greasing. You can make the pastry by hand, or in a food processor. Bake for about 10 minutes, then remove the paper … Preheat the oven to 190C/170C Fan/Gas 5. Line the pastry case with a large piece of greaseproof paper, pushing it right into the sides. I can’t tell you how quick it is to knock together. Bake for about 10 minutes, remove … Gently fold the mushed-up berries, and the meringue pieces, into the cream. Chop the butter into small cubes, then gently work the it into the flour and sugar with your fingers until the mixture resembles breadcrumbs. Dust a clean surface and a rolling pin with flour, then carefully roll out the pastry, turning it every so often, until you've got a circle about 0.5cm thick. Line the pastry case with crumpled greaseproof paper and add some baking beans. Preheat the oven to 190°C/Fan 170°C. Line the pastry case with crumpled greaseproof paper and add some baking beans. That way, the meringues will still be crunchy and create an exciting contrast with the soft cream and berries. Heavenly Blueberry Tart Recipe: How to Make It | Taste of Home Finely grate over the remaining orange zest and serve right away, with a dusting of icing sugar. Put half the berries into another bowl and use a fork to mash them up with the remaining tablespoon of vanilla sugar. Don’t work the pastry too much or it will become elastic and chewy, not crumbly and short. Leave to cool completely. Break up the meringue nests into rough pieces. Trim off any extra pastry, and use it to patch any holes, then prick the base of the case all over with a fork, cover with clingfilm, and pop it into the freezer for 30 minutes.

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