This pretty, rustic tart is traditionally made with wild blueberries, which are smaller and less sweet than the cultivated ones. You can use any blueberries you like or even a mixture of other summer berries, which add a little sharpness and contrast with the softness of the pastry.SERVES 6-8
- 7g instant dried yeast
- 500g strong white bread flour
- 250ml lukewarm milk
- 85g caster sugar
- ½ tsp salt
- 1 egg, lightly beaten
- 75g butter, softened
- Icing sugar, for dusting
- Whipped cream, to serve
- 3 tbsp cornflour
- 3 tbsp caster sugar
- 500g blueberries or any mixture of summer berries (if using frozen berries, defrost them in a sieve in advance to drain off the excess liquid)
- 40g dried breadcrumbs
2. Put the milk, sugar, salt and half the egg in a mixing bowl and whisk together. Tip the flour mixture into the bowl and mix, kneading with your hands when it gets firm. Finally, add the butter and knead it into the dough with your hands until thoroughly incorporated. Cover with a clean tea towel and leave to prove in a warm place for 30 minutes.
3. Preheat the oven to 200C (400F) gas mark 6. Line a 23cm x 32cm shallowsided baking tray or roasting tin with baking paper.
4. To make the filling, put the cornflour, sugar and berries in a bowl and mix until the berries are evenly coated. Punch down the dough and roll it out on a lightly floured surface with a rolling pin, until it is 4cm longer and wider than the prepared tray. (Reserve the offcuts for the topping.) Transfer the pastry to the prepared tray – it should line the base of the tray and go slightly up the sides. Neatly cut off the excess pastry.
5. Sprinkle the breadcrumbs over the pastry base, then spread the berry mixture evenly over the top.
6. To make the lattice topping, gather up the offcuts of pastry, press them together and roll out on the floured work surface. Cut into long strips and lay four strips diagonally across the top of the tart, trimming the strips to fit. Repeat with four strips in the opposite direction. Stick the ends of the strips to the edge of the tart with a dab of water. Brush the remaining beaten egg over the pastry to glaze.
7. Bake in the preheated oven for 30 minutes. Leave to cool slightly, then dust with icing sugar and serve warm with a dollop of whipped cream.
Summer Fruit Pastries: 60 Sumptuous Recipes from Galettes to Tartlets is published by Ryland Peters & Small, price £14.99Rather leave the cooking to the experts? We can find you the perfect candidate; from Housekeepers to Gardeners, Nannies to Carers, we source only the most exceptional candidates for your home.
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