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Fresh Mixed Berry Free-Form Tart
SERVES: 6 • TOTAL TIME: 1 HOUR 5 MINUTES + CHILLING TIME
Ingredients:
2⅓ cups plain flour
2 tbs icing sugar mixture + extra for dusting
Pinch salt
200g chilled unsalted butter, cubed
⅓ (approx.) iced water
1 egg white
½ cup almond meal
750g fresh mixed berries (like hulled strawberries, blueberries, blackberries and raspberries)
1 tbs caster sugar
1 egg, lightly beaten
cream or ice-cream, to serve
Directions:
To make pastry, place flour, icing sugar and salt into a food processor. Process to combine. Add butter and pulse until mixture resembles fine breadcrumbs. Add water and pulse until mixture comes together into a ball. Turn onto a lightly floured surface and gently knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Roll the pastry out between 2 sheets of baking paper to form a 35cm circle (leave the pastry edge untrimmed). Transfer pastry to the baking tray lined with baking paper. Lightly brush pastry with eggwhite. Sprinkle with almond meal, leaving a 6cm border around edge.
Arrange berries on the pastry, leaving a 6cm border. Sprinkle berries with caster sugar. Fold the pastry border over the berries (leaving centre berries exposed). Brush pastry with beaten egg. Bake for 35-40 minutes or until pastry is crisp and golden. Set aside to cool for 10 minutes. Dust with icing sugar. Slice and serve with cream or ice-cream.