Recipe: delicious summer berry tart
Stéphane Reynaud's tart features strawberries, raspberries and blueberries in a sweet shortcrust pastry case with mascarpone cream
This classic fruity summer tart makes the perfect dessert for a garden party or family dinner.
It is easy to make, in three simple steps, and serves six people.
Preparation time: 30 minutes, plus chilling
Cooking time: 30 minutes
Ingredients
1 sweet shortcrust pastry (330g flour, 180g butter, 60g icing sugar, one egg)
150ml whipping cream
150g mascarpone
80g icing sugar, plus extra for dusting
100g raspberries
100g blueberries
200g strawberries
Method
1. Roll out the pastry on a lightly floured surface and use it to line a greased 25cm flan tin. Preheat the oven to 200°C (180°C fan), 400°F, Gas Mark 6.
2. Line the pastry case with baking paper, fill with baking beans and bake blind in the oven for 30 minutes. Remove the beans and paper and return the pastry to the oven, if necessary, until cooked through and golden brown. Leave to cool completely.
3. Mix the cream with the mascarpone. Add the icing sugar and whisk until the mixture holds its shape. Spoon into the pastry case in an even layer. Arrange the berries attractively on top and dust with icing sugar.
Bistro by Stéphane Reynaud is published by Mitchell Beazley, priced £40. Photography: Marie-Pierre Morel
