Raspberry and Blackberry Tart

Turn your handpicked fruit harvest into a deliciously fruity tart topped with toasted almonds.

Raspberry and Blackberry Tart
PREP TIME 1 - 2 hours COOK TIME 30 minutes - 1 hour MAKES 6


  • Shortcrust pastry:
  • 350g of plain flour
  • 250g of cubed chilled butter
  • 100g of icing sugar
  • 3 free range egg yolks
  • Pastry cream:
  • 3 large free-range egg yolks
  • 75g of caster sugar
  • 20g of plain flour
  • 40g of corn flour
  • 400ml of milk
  • Pinch of salt
  • Vanilla pod
  • 100ml of double cream
  • 1 tablespoon of whiskey
  • Topping:
  • 400g of raspberries
  • 200g of blackberries
  • 2 tablespoons of apricot jam
  • 2 tablespoons of hot water
  • 50g of toasted almonds
  • Icing sugar

Preparation method

  1. Start by creating the pastry. In a large mixing bowl, add the flour, butter and sugar before gently rubbing the ingredients together to make bread crumbs. Drizzle over the top an egg yolk before mixing all the ingredients together until they have turned into one lump. Moulds the pastry together into a block before placing into the fridge to chill for 20 minutes until it has turned hard.
  2. With your 25cm tart tin or 2 small 12cm tins, grease the tin before dusting with flour.
  3. With a rough-edged grater, grate the now cold pastry into the tart tin before pushing down on the grater pastry so that all corners of the tin are covered. Place the tart tin into the fridge for around 20 minutes.
  4. Now the time has come to make the pastry cream, placing the egg yolks and the caster sugar into a mixing bowl and whisking until it has created a thick and a pale colour before stirring in the flour and corn flour.
  5. In a saucepan on a medium heat, add the milk with a pinch of salt. With a knife, score the vanilla pod and add to the milk before bringing the pan to the boil. Remove from the heat and allow the mixture to infuse with the vanilla for around 10 minutes. Remove the pod from the milk before placing the pan back on the heat. Bring the pan to the boil before reducing the heat, whisking the milk continuously before bringing to the boil again. After a few minutes the mixture should thicken.
  6. Pour into a cold bowl.
  7. In a separate bowl, whisk the cream until soft peaks are formed, fold the cream into the pastry cream. Once mixed together, add the whiskey and place into the fridge to chill.
  8. Preheat the oven to 180°C. Removing the tart tin from the fridge, cut a piece of greaseproof paper larger than the tin, place on top of the pastry with the baking beans on top. Place the pastry into the oven to bake for around 20 minutes or until it feels dry to touch.
  9. Remove the pastry from the oven, removing the greaseproof paper and baking beans before brushing with egg whites and returning to the oven to bake for a further 5-8 minutes.
  10. Spoon the cold pastry cream into the pastry tin before topping with the raspberries and blackberries. In boiled water, dissolve the apricot jam before using a pastry brush to coat the now apricot glaze over the pastry before sprinkling with toasting almonds and icing sugar.
  11. Remove tart from the tin before transferring onto a plate to serve.