Rachel made a mixed fruit tart, using blueberries from the polytunnel.
Ingredients
- 250g (9oz) plain flour, plus extra for dusting
- 1 tblsp icing sugar
- 125g (4½oz) unsalted butter, plus 15g (½oz) for buttering the plate
- 2 tblsp sour cream or crème fraîche
- 550g (1¼lb) gooseberries, topped and tailed (you can use frozen fruit)
- 125g (4½oz) brown sugar (demerara or light muscovado), plus 3 tbsp for sprinkling
- 1 small egg, beaten
- softly whipped cream, to serve
Method
- First make the pastry. Sift the flour and icing sugar into a bowl and rub in the 125g (4½oz) butter till it resembles coarse breadcrumbs. Add the sour cream or crème fraîche and bring together to form a dough. Lightly flour the worktop. Turn out the dough and pat into a round about 1cm (½in) thick. Cover with baking parchment or cling film and place in the fridge to chill for at least 30 minutes, but it would also be fine to use the next day, or even to freeze it.
- Preheat the oven to 180°C (350°F), Gas mark 4. Butter an ovenproof plate with the remaining butter.
- Roll out the pastry with a dusting of flour on top and underneath to a 28cm (11in) round. Transfer the pastry to the buttered plate, letting the excess tip over the sides. Places the gooseberries in a heap in the centre of the pastry and scatter the 125g (4½oz) brown sugar over the top. Bring the pastry in from the sides and tuck into the centre – it will not cover all the gooseberries. Brush the pastry with some beaten egg and sprinkle with 2 tablespoons of brown sugar. Bake for 45–55 minutes till golden on top and the gooseberries are tender.
- Sprinkle with the remaining sugar and serve with softly whipped cream.
