Mulled berry snowflake tart
| Serves: | 6-8 |
Ingredients
- icing sugar, for dusting
- 2 Tbsp cornflour, mixed with 2 1/2 Tbsp cold water
- 600 g mixed frozen berries, thawed
- a pinch nutmeg
- 1/4 tsp ground cinnamon
- 3/4 cup castor sugar, plus extra for dipping the pastry shapes
- 1 1/2 cups apple juice
- 4 tbsp butter
- a pinch salt
- 100 g castor sugar, plus extra for dipping the pastry shapes
- 375 g cake flour
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Cooking Instructions
- Preheat the oven to 200 °C.
- Grease a 12 x 35 cm rectangular or a 23 cm diameter tart pan.
- Sift the flour, castor sugar and salt into a large bowl, add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in 2 – 3 tablespoons of water and mix to create a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Roll the dough out into a rectangular or circular shape, ensuring it is about 2 cm larger than the tart pan.
- Place the rolled dough into the greased tart pan. Remove the pastry edges with a knife and refrigerate for 30 minutes.
- Roll out the remaining pastry, cut out about 15 snowflake or star shapes and put them in the fridge to chill.
- To make the berry filling, heat the apple juice with the sugar in a heavy-based saucepan until it has dissolved, then stir in the spices and half of the berries.
- Cook for 2 minutes, then remove from the heat and stir in the cornflour.
- Put the mixture back on the heat for 2 – 3 minutes, until the juices are clear and thickened.
- Add the remaining berries, heat for 1 more minute then set aside to cool.
- Line the chilled pastry with foil and fill with baking beans. Blind bake for 15 minutes, then remove the foil and beans and bake for another 5 minutes. Allow to cool slightly.
- Turn the oven down to 180 °C.
- Pour the berry filing into the pastry case and bake for 35 minutes.
- While the tart is in the oven, put some castor sugar on a plate and dip one side of the pastry shapes into the sugar.
- Put the pastry shapes on a baking sheet, sugar side up, and bake them in the oven for the last 15 minutes of the tart’s baking time.
- Once the pastry shapes have cooled, scatter them over the tart.
- Serve the tart with vanilla bean ice cream, fresh berries and a dusting of icing sugar.
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