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Summer berry tart with lemon cream recipe

18 ratings

This summer tart could technically be one of your five a day. A cream, mascarpone and lemon curd filling is poured into a blind-baked case, then decorated with a tempting pile of raspberries, blueberries and strawberries. The fruit is brushed with melted redcurrant jelly for a professional sheen. See method

Serves 8
30 mins to prepare and 25 mins to cook, 15 mins to cool
452 calories / serving

Ingredients

1 vanilla pod
200g (7oz) lemon curd
100g (3½oz) mascarpone
100ml (3½fl oz) double cream, lightly whipped
1 x 375g packet shortcrust pastry
4tbsp redcurrant jelly
250g (8oz) raspberries
250g (8oz) blueberries
250g (8oz) strawberries

Each serving contains

Energy
1890kj
452kcal 23%
Fat
27g 39%
Saturates
12g 59%
Sugars
22g 24%
Salt
0.6g 9%

of the reference intake
Carbohydrate 50.2g Protein 4.8g Fibre 4.8g

Method

Split the vanilla pod along its length with a sharp knife. Scrape out the vanilla seeds with the tip of the knife and add them to a mixing bowl. Add the lemon curd and mascarpone to the bowl and beat with a balloon whisk until just mixed (don't overmix here, or the mascarpone will become runny). Fold in the whipped cream, then cover and chill.
Preheat the oven to gas 5, 190°C, fan 170°C. Roll out the pastry to the thickness of a pound coin and drape it over a 20cm(8in) tart tin with a removable base. Press firmly into the base and up the sides, leaving the excess hanging over the edges. Lay a large sheet of nonstick baking paper on the pastry and cover with baking beans. Bake for 15 minutes, remove the paper and beans, then bake for a further 5 minutes or until the pastry is lightly golden. Remove from the oven, then trim the edges with a sharp knife while the pastry is still warm. Leave to cool.

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Meanwhile, in a small pan, warm the redcurrant jelly with 2tbsp of water for a few minutes, until melted. Set aside.
Spoon the lemon cream into the cooled tart case and spread it evenly with a spatula. Cover generously with the berries. Carefully brush the redcurrant jelly over the berries and chill for 15 minutes, to set, before serving.