Looking forward to Spring and having picnics in nature. This sweet berry tartlet will definitely be on the list for when that time comes. Its crispy and crumbly base with the sharp and gooey filling of mixed berries offer a perfect combination for a light and flavourful snack.
Ingredients:
(makes approximately 8 little tarts)
for the base:
-180g all-purpose flour
-60g powdered sugar
-pinch of salt
-1 egg
-65g butter
for the filling:
-200g frozen mixed berries
-1tbsp sugar
-1tbsp honey
This recipe is probably one of the easiest ones I've put together for the website. To begin, start by making the tart base. Mix the flour, powdered sugar, butter, egg and salt all together until you've created a little ball of dough. Feel free to add more flour if you think you may need it. Place it in a bowl and let it cool down in the fridge for 20-30mins. Once that's done, roll out your dough on a surface dusted with flour until it's thin enough for you to transfer on your little tart tins or big tin if that's what you have (make sure you leave some aside to use as decor later on). Cut the edges off, poke the base with a fork a few times on each tart and place your baking beans (I used dry beans as I don't have the proper baking ones) in the centre of the tart. Bake for 15mins in a preheated oven at 180.
Whilst your base is cooking move on to making the filling which is very easy to do. In a pan throw in your frozen berries, honey and sugar and let them all cook, on low heat, whilst periodically stirring, until they appear to have a kinda gooey and fresh jam-like texture. Let the mixture cool down a bit before filling your tart tins.
Take your tart base out of the oven, and after removing the baking beans pour some of the filling into them. Use some of the remaining dough to create a pentacle shape on top of the filling and then pop them back into the oven at 180 for another 20-25mins or until the pastry appears golden brown. During the last 5mins I also added a bit of brown sugar to crystallize on top, for a little extra something.
