Saturday was set to be a big one. A long, heavy going, physically draining day, of which I was really looking forward to as it meant we were trying something completely different (and hey that’s always a good thing right, especially when it comes to creating a garden.)
I also had a sneaky suspicion that our already rather empty fridge and cupboards would look especially sad and sombre after a physically long and heavy day. In preparation for all of this sure I could have gone shopping but…I didn’t. Instead, the night before I made a tart shell, and not just any tart shell, but a tart shell that would happily encase a pile of mascarpone and cream goodness the following day. A drizzle of some delicious local honey and enough summer berries to make it all worth while.
The next day with tired arms and weary feet, the small people helped assemble the tart. With mascarpone whipped, all that was left was to pile all the berries on, one for the tart, one for them. It seemed to work out.
Summer Berry Tart
150g cold butter
1 egg yolk
1 tsp vanilla
300g plain flour
1 tbls cold water
In a blender, pulse your flour, sugar and butter until it resembles bread crumbs. Tip out to a large mixing bowl and add vanilla, egg yolk and cold water. Knead mixture lightly until it comes together to form a dough. Roll dough between two pieces of baking paper, to about .5cm and rest in the fridge for about half an hour. Shape into your greased tart tray.
Bake blind at 180C for about 20 minutes, or until golden.
Allow tart shell to cool completely before you add the middle mixture.
300mls whipped cream
1 tsp vanilla or scraping of a vanilla pod
2 tablespoons of honey
Whip cream to soft peaks and then gently whip through the mascarpone and vanilla. Spoon mixture into the tart shell and drizzle honey over it all.
All your favourites, pop them in, and make it look gorgeous.
Eat with enthusiasm and the knowledge that there will be room for a second slice in there.