When summer
happens along in Britain, which it does occasionally, my thoughts soon turn to
summer fruits. Sweet strawberries, ruby red raspberries and beautiful
blackberries are amongst many of the soft fruits this fertile isle produces. They are the best in the world and they are
so versatile. You can enjoy them with nothing more than a sprinkling of sugar
and a drizzle of cream. Or turn them in to jewel coloured jams to see you
through the dark winter months. How about creating the quintessential Summer
Pudding, in all its sweet, juicy loveliness? The list is endless. Last year I was asked to develop a recipe that encompassed the British Summer. This is the recipe I came up with and it combines many of my favourite summer flavours. This tart has an all butter shortcrust pastry
case, filled with a creamy egg custard and topped with summer fruits in a
Pimm’s jelly. It’s a celebration of all that is best about a British Summer and
the perfect centrepiece for a special celebration.
Ingredients – serves 8
Pastry
250g/9oz
plain flour
50g/2oz
icing sugar
125g/4½oz unsalted butter, cubed
1 large
egg, beaten
Egg
Custard Filling
6 large egg
yolks
80g/3oz
caster sugar
1 vanilla
pod, split and scrape out the seeds
500ml/18floz
double cream
Pimm’s
Jelly Summer Fruits Topping
400g/14floz
soft fruits, such as strawberries, raspberries, blackberries
400ml14floz
water
100ml/4½floz Pimm’s (substitute Vimto cordial
for a non-alcoholic version)
100g/4½oz caster sugar
4 leaves of
gelatin
Prep
time and cooking time: 1 hour, 50 minutes plus resting
and cooling time
Method
Preheat oven to 170°C/Gas
Mark 3 (AGA equivalent). Grease a 26cm/10” loose bottomed flan tin and place a
circle of greaseproof paper in the bottom of the tin. Into a large bowl sift in
the flour and icing sugar. Rub in the cubes of butter until a breadcrumb
texture is achieved. Add in the egg and gently combined with your hands, to
form a soft dough. Handle as little as possible to achieve a light pastry. Wrap
in cling film and put in the fridge for 40 minutes to chill. Roll out, line the
flan tin, trim, line with another circle of greaseproof and pour in baking
beans. Use uncooked rice or pulses if you don’t have baking beans. Place in the
oven and cook for 10 minutes. Remove from the oven and put to one side. Turn
the oven down to 130°/Gas Mark
1 (AGA equivalent).
To make the egg custard. Separate eggs and place yolks in a bowl.
Add in the sugar and beat lightly. Pour cream in to a pan, add vanilla seeds
and bring to the boil. Pour on to the
egg mixture, whisking as you pour. Sieve the mixture then pour into the flan
case. Place the flan tin on a tray and put in the oven. Bake for about 30
minutes until the custard is set. Put aside to cool.
To make the summer fruits jelly.
Place the gelatine sheets in a bowl of cold water. Into a large pan pour
the water, Pimm’s, (or Vimto) and sugar. Bring to a fast simmer and stir until
sugar has dissolved. Add in the fruits and bring back to simmer. Remove the pan
from the heat and lift the fruit out with a slotted spoon. Ensuring it is well
drained place the fruit on top of the egg custard. Bring the liquid back to a
simmer. Squeeze all the water out of the gelatine sheets and add to the pan of
fruit liquid. Stir occasionally until dissolved. Remove from the heat and allow
to cool for 15 minutes. Spoon over the fruit topping and place in the fridge to
set.
Serve the tart on its own or with cream.
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