August 20, 2013 by dgarnett2013
Mulberry tart: Sarah Raven’s Food for Friends and Family
You can use any berries for this tart – taybarries, loganberries or raspberries but mulberries are best.
Use a 28cm or 30cm tart tin (if using the former, you will have some frangipane left over).
For the pastry:
- 175g plain flour
- 110g unsalted butter
- 2 egg yolks
- 50g caster sugar
- pinch of salt
For the filling:
- 250g butter
- 250g sugar
- 250g blanched whole almonds, coarsely ground yourself (for more texture and taste but ready ground almonds will do)
- juice and zest of 1 lemon
- 3 eggs
- 350g fresh mulberries
- toasted flaked almonds, for sprinkling (optional)
First make the pastry:
Sift the flour into a bowl and rub in the butter (or pulse in a food processor). Add the egg yolks, sugar and salt and mix/ pulse again until the pastry comes together into a ball. Wrap in greaseproof paper and chill for at least an hour.
Preheat the oven to 180 degrees C and heat a baking sheet until searing hot.
Roll out the pastry 3 – 4mm thick and line the tin, leaving the excess draped over the sides.
Prick the bottom of the pastry case with a fork, cover with a round of greaseproof paper or foil and weigh down with baking beans or rice.
Place on the hot baking sheet and bake for 15 minutes.
Remove the baking beans and paper and allow the pastry case to cool for 5 mins. Trim off the excess pastry.
For the tart:
Lower the oven temperature to 150 degrees C and reheat the baking sheet.
Using a food processor or electric mixer, cream the butter and sugar until pale. Mix in the ground almonds, lemon juice and zest, then add the eggs one by one.
Scatter the berries into the pastry case, then spoon in the almond mixture.
Place on the hot baking sheet and bake for 50 – 60 mins, until golden brown and macaroony looking on tip.
Scatter with flaked almonds, if using, and serve warm or cold with cream, creme fraiche, or ice cream, and extra berries.
Rose in her mulberry picking pinny.