Even though it’s winter, you can still get beautiful berries that are frozen. Like certain veggies, frozen fruits can actually be healthier than fresh ones as they are flash-frozen immediately after being harvested. This preserves the nutrients that fresh fruit often lose on its journey from farm to shop to table. Freezing berries does alter their texture, so they are best used for baking, sauces and smoothies. Use them this season in our mixed berry tart.
SERVES 8 // COOKING TIME 1 hour 40 min
INGREDIENTS
For the pastry
115g cold butter, cut into cubes, plus extra for greasing
1 cup cake flour, plus extra for dusting
¼ cup ground almonds
1½ tsp sugar
¼ tsp salt
4–6 tbsp iced water
For the filling
1 cup mascarpone cheese
⅓ cup double-thick cream
¼ cup sugar
2 tbsp marmalade
2 tbsp water
1⅓ cups raspberries
1⅓ cups blueberries
1⅓ cups strawberries, stems removed and quartered
METHOD
For the pastry
1. Preheat oven to 180°C. Grease a large tart tin.
2. In a food processor, combine the flour, ground almonds, sugar and salt and pulse to mix. Add the butter and pulse 6–8 times, until the mixture resembles breadcrumbs.
3. Add the iced water one tablespoon at a time, pulsing each time, until the dough begins to clump together.
4. Transfer to a lightly floured surface. Shape into a ball, then flatten into a disc about 12 cm in diameter. Wrap in cling film and place in the fridge to chill for 1 hour./
5. Remove the dough from the fridge and allow to sit at room temperature for 5–10 minutes. Then return it to the floured surface and dust with flour. Using a rolling pin, roll it out until about 1 cm thick.
6. Press into the tart tin, pressing lightly into the curves. Prick all over with a fork, then bake for 10-15 minutes, or until crisp and golden. Remove from the oven and allow to cool.
For the filling
1. In a medium bowl, using an electric mixer on high, beat the mascarpone, cream and sugar for 1 minute, until stiff peaks form. Scoop the mixture into the tart crust and spread evenly.
2. In a small pot over medium heat, bring the marmalade and water to a simmer. Remove from the heat.
3. Place the berries in a bowl and pour the marmalade mixture over them. Gently mix so the berries are all well coated. Spoon the berries on top of the mascarpone mixture, slice and serve.
