Strawberry, Raspberry, Blueberry and Blackberry Tart
Here is a simple recipe for lunch or even a dinner party. It's a berry tart filled with crème pâtissière, on a shortcrust pastry base.
And the good news is, it's ultra simple, using ready to go ingredients. Try to buy a good short crust pastry base, and some really thick custard. Then just choose any berries you like. In this case, I used strawberries, raspberries, blueberries, and blackberries.
Of course you could make your own pastry and crème pât. I actually did this as you can probably tell by the rough nature of the pastry! But I strongly advise making life a bit easier and make this simple version using shop bought ingredients.
One short crust pastry shell
Enough custard to three quarters fill the pastry shell
3 or 4 punnets of berries of your choice (you won't need all the berries)
2 tablespoons apricot jam diluted with a splash of water
Fill the pastry shell with the custard. You really don't need too much custard just enough to rest the berries on.
Place the berries on top of the custard, in whatever fashion you like. Create a pattern, or do something more rustic!
Put a splash of water into the apricot jam and warm in the microwave.
Sieve the jam if there are any large pieces of apricot in it. Using a pastry brush, carefully glaze the berries in the tart with the jam.
Voila! Your tart is ready to go. The tart will keep in the fridge for a couple of days, if it lasts that long.