You can have the tart case and syrup ready to go the day before and fill it at the last minute. Any type of berry would work well in this recipe.
- 3 punnets blueberries (about 375gm)
- 170 gm unsalted butter, at room temperature, coarsely chopped
- 40 gm pure icing sugar
- 1 small egg yolk from a 55gm egg
- 240 gm plain flour, sieved
- 150 gm frozen blueberries
- 2 pieces lemon rind, removed with a peeler
- 150 gm caster sugar
Crème fraîche filling
- 250 gm each crème fraîche and mascarpone
- 80 ml (1/3 cup) thickened cream
- 1 vanilla bean, split and seeds scraped
- 1 tsp vanilla extract
- 45 gm pure icing sugar, sieved
- 1For blueberry syrup, combine ingredients in a heatproof bowl, cover with foil, place over a saucepan of simmering water and cook until syrupy and berries are deep purple (2 hours). Strain through a muslin-lined sieve (do not press solids), discard solids and refrigerate syrup until required.
- 2Meanwhile, for sweet pastry, beat butter and sugar in an electric mixer until pale, add yolk and mix until just combined. Add flour and 20ml water, mix until dough just comes together. Turn out onto a lightly floured surface and shape into a disc, then wrap in plastic wrap and refrigerate until firm (1 hour). Roll pastry to a 30cm-diameter round and line a buttered and floured 24cm-diameter fluted tart tin. Refrigerate until chilled and rested (1 hour). Preheat oven to 180C. Blind-bake tart until golden around edges (25-30 minutes), remove paper and weights, cook until golden and cooked through (15-20 minutes). Cool, then carefully transfer to a serving plate and set aside.
- 3For crème fraîche filling, whisk all ingredients in a bowl until medium peaks form (do not overbeat as mixture may split), spoon into tart case and spread to fill.
- 4To serve, scatter fresh blueberries over tart and drizzle with blueberry syrup to taste.