Indulge in the delightful blend of fresh, juicy berries and citrusy lemon zest with this Mixed Berry and Lemon Zest Shortcrust Pastry Tart. Packed with raspberries, blueberries, blackberries, red currants, and strawberries, this tart is a celebration of summer’s bounty. The tart’s base and topping consist of a homemade shortcrust pastry, which is buttery and perfectly crumbly, complementing the sweet and tangy berry filling.
Why You’ll Love It:
- Fresh and Fruity: Packed with a variety of fresh berries, offering a burst of natural sweetness and tanginess.
- Zesty Lemon Flavor: The lemon zest adds a refreshing citrus note that enhances the berries’ flavor.
- Buttery Shortcrust: The homemade pastry is rich, flaky, and adds a delightful texture contrast.
- Versatile Dessert: Perfect for picnics, family gatherings, or as a delightful afternoon treat with tea or coffee.
Ingredients:
- For the Pastry:
- 500g flour
- 2 eggs
- 150g sugar
- 150g cold butter
- Zest of a lemon
- 8g baking powder
- A pinch of salt
- For the Filling:
- 1kg mixed fresh berries (raspberries, blueberries, blackberries, red currants, strawberries)
- Juice and grated zest of 1 lemon
- 5 tablespoons sugar
- 3 tablespoons cornstarch
Instructions:
- Prepare the Pastry: Combine flour, sugar, baking powder, and lemon zest in a bowl. Add eggs and cold butter (cut into small pieces). Mix by hand, pinching the ingredients to form a crumbly mixture.
- Prepare the Pan: Butter and flour a tall baking pan (or line with parchment paper). Spread two handfuls of the pastry mixture on the bottom, pressing down with your hands or a small rolling pin.
- Layer the Filling: Add a layer of the mixed fruit filling. Cover with another layer of the pastry, pressing down evenly. Repeat for a couple of layers.
- Top and Bake: For the final layer, sprinkle almond flakes and a dusting of sugar. Bake at 170°C for 50 minutes.
Enjoy this Mixed Berry and Lemon Zest Shortcrust Pastry Tart, a delightful combination of summer flavors and buttery pastry!
