Thursday, 16 August 2012

Summer Fruits Tart

I wanted to make a really nice yet simple summer dessert for a weekend BBQ.  Looking through the Hummingbird Book I came across a Peach and Raspberry tart that I thought sounded perfect.  I didn't have time to go to the shops so I made do with the ingredients that I had in the house which is another reason why this recipe was perfect. I didn't have any peaches in the house but I did have an abundance of summer fruits that I thought would work just as well on the tart.

I started by making the pastry base and then whilst that was cooling I made the filling.  The tart is really quite simple to make, however, as the different components need to set for a certain amount of time you would need to allow about 4 hours altogether before you could eat it or maybe do some the night before and finish it off in the morning.

It is a really nice, light dessert that is perfect for summer BBQ's and looks quite impressive despite it's simplicity.  I would definitely make this tart again!

Why not try a different topping? It's such a versatile tart that you could alter the fruit topping without too much trouble making it perfect for individual different tarts to suit people tastes.  I also did a Strawberry and Kiwi tart which tasted just as good!

Top Tip: For pastry you need to 'blind bake' it, for this baking beans are required.  However, if you don't have baking beans something else heavy will do just as well, for example you could use ordinary rice that you have around the house.

(Cake Days - The Hummingbird Bakery)

Serves 8-10

For the Pastry:
110g (4oz) unsalted butter, softened
225g (8oz) plain flour, plus extra for dusting
80g (3oz) caster sugar
1 large egg

For the Filling:
500ml (18fl oz) whole milk 

1/4 tsp vanilla essence
5 egg yolks
200g (7oz) caster sugar
20g (3/4oz) plain flour
20g (3/4oz) cornflour
150ml (5.5fl oz) double cream

For the Topping:
Fruit of choice however the book uses 4 peaches and 100g (3.5oz) raspberries
30g (1oz) caster sugar, for sprinkling
Handful of fresh mint leaves


  • Using a freestanding electric mixer with the paddle attachment, mix the butter and flour on a low speed until it has a crumb-like consistency. Add the sugar, then the egg, mixing gently to incorporate. Alternatively, rub the butter and flour with your fingertips, then stir in the sugar and egg. When a dough forms, remove from the bowl and knead gently on a floured work surface to bring it together. Cover in cling film and place in the fridge to rest for 20-30 minutes.
  • Once rested, roll out the pastry on a lightly loured surface to about 5mm (1/4 in) thick, and large enough to fit your tart in. Gently press the pastry down into the base and sides of the tin and cut away any overhang. Prick the base several times and put the tart case in the fridge to rest for 20-30 minutes. 
  • Preheat the oven to 170C (325F), Gas Mark 3. Once the tart base has rested, line with baking parchment and fill with baking beans, then place in the oven and bake 'blind' for 12 minutes. Carefully remove the beans and paper and bake the pastry for another 15 minutes or until cooked through and lightly golden in colour. Set aside to cool.
  • While the pastry is baking, make the filling. Bring the milk and vanilla essence to the boil in a saucepan. In a bowl, mix together the egg yolks, sugar, flour and cornflour to a thick paste. If it is too dry to come together, add 1 tablespoon of the hot milk to loosen it up. 
  • When the milk has come to the boil, remove from the heat and add 4-5 tablespoons to the bowl of paste, stirring until the paste becomes a thick liquid. Pour this into the pan of milk and set over a low heat. Stirring constantly, bring to the boil and allow to thicken - boil for at least 1 minute to fully cook the flour. Pour this custard on to a baking tray to cool, covering straight away with cling film so that it doesn't develop a skin. Allow the custard to cool completely for 30-40 minutes.
  • Whip the double cream, either by hand or using a hand-held electric whisk, until soft peaks form. Scrape the cooled custard into another bowl, stirring to break it up and until the texture is completely smooth. Fold the whipped cream into the custard, then pour into the cooked tart case and place in the fridge to set for 1-2 hours.
  • When the custard cream has set, arrange the sliced peaches and raspberries on top, sprinkle with sugar and scatter with mint leaves. Once the fruit has been added, the pie is best-eaten straight away. 
Thanks for reading, 

Olivia x x 


  1. Such a pretty, summery tart! I've also had this recipe bookmarked for summer but never got around to making it.

    1. Thank you, you should definitely make it, it's really simple and tastes goood :) x


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