Tart’s star-studded role
This mixed berry tart is a favourite at Christmas. A few drops of almond essence boosts the fragrance of the pastry. Serve with whipped cream or ice cream.
Berry Merry Christmas Tart Pastry: 170g softened butter
cup white sugar Few drops almond and vanilla essences
cup natural unsweetened yoghurt
cup ground almonds 1 cups white flour 1 tsp baking powder Pinch salt Berry filling: 1kg frozen mixed berries 1 Tbsp water 1 cup sugar 4-5 Tbsp cornflour Icing sugar for dusting Cream butter and sugar, add essences and yoghurt, and beat until fluffy. Add ground almonds.
Sieve the flour, baking powder and salt over the dough, fold through the creamed butter mixture; if sticky add a little sifted flour and mix again.
Press this on to greased 330mm x 230mm slice tray, reserving the remaining dough.
Bake at 150C for 15 minutes or until firm to touch.
Remove and cool.
Lightly flour the bench, roll out the rest of the pastry to 3mm thick. Make stars using cutter (keep extra stars and bake separately).
Meanwhile, make the filling. Bring berries, water and sugar slowly to boil, simmer until tender. Strain half a cup of juice from pot and cool to lukewarm.
Combine 4 Tbsps of cornflour and berry juice, add to berry mix, increase heat and stir until thick.
Allow the thickened mixture to cool to lukewarm then spread over cooled base. Place (unbaked) stars on top.
Return to oven and bake for a further 12 minutes or until the stars are cooked.
At the same time, bake any remaining stars on an oven tray. To serve, allow to cool to room temperature, cut into squares, add another baked star if preferred and sprinkle with icing sugar. The Press
BERRY TART: A Christmas star.