There is nothing I like more for desert during summer then a nice piece of fruit tart. Well there is ice cream as well, but still…baked goods are my weakness. Since wild berries seem to be everywhere I wrapped up a nice tart this past weekend. The good thing is that you do it in less than an hour, and the fruit is fresh since you don’t cook it. What is takes longer is chilling it, but you can savour it at room temperature if you are impatient.
For the sweet pastry I used the same recipe I use all the time. It works wonders and it is very simple: 100 gr. butter, 60 gr. sugar, 220 gr. plain flour, 1 egg. You mix the sugar with the butter and the egg and at the end you add the flower and using you hands you mix the dough. You should mix until the flour is just about incorporated not more. Put the dough in the baking tray and leave it in the fridge to cool for 30 minutes. Then you put it in the oven for another 30 min to 180 degrees C covered with baking paper and some beans/rice on top. After 20 min you can remove the baking paper and leave it for another 10 min to continue baking.
For the crème pâtissière I used this recipe. I put almond milk instead of the usual milk and it came out just as good.
Once the sweet pastry and the crème pâtissière are chilled just put them together and decorate with the fruit of your choice: blueberries, raspberries or any berries for that matter work. Leave to chill and savour it with someone you love. Sweets are meant to be shared if you ask me.