FRUIT CAGE TARTLETS

In our first summer at Harlyn in Cornwall, head kitchen gardener Andy produced an incredible crop of redcurrants, raspberries, strawberries and blueberries, which we based this whole pud around. Berries, currants, zesty curd and crispy sweet pastry – it’s everything good in one place.

Preparation 45 minutes, plus chilling Cooking 40 minutes Makes 6 tarts

6 X 10CM NON-STICK TART TINS, GREASED

125G UNSALTED BUTTER (PLUS EXTRA FOR GREASING) 90G ICING SUGAR

250G PLAIN FLOUR (T55 IF YOU HAVE IT!)

PINCH OF SALT

65G WHOLE EGG

FOR THE LEMON THYME CURD 60ML LEMON JUICE

3 SPRIGS LEMON THYME, BRUISED

100G WHOLE EGG

60G EGG YOLK

50G CASTER SUGAR 100G UNSALTED BUTTER, CUT INTO PIECES

FOR THE SUGAR SYRUP 500G WATER

500G SUGAR

8 SPRIGS LEMON THYME 500G SOFT FRUITS, SUCH AS REDCURRANTS, WHITECURRANTS, RASPBERRIES, STRAWBERRIES (REGULAR AND ALPINE), BLUEBERRIES, GOOSEBERRIES

1 To make the pastry, cream the butter and icing sugar in a food mixer until fluffy. Add the flour and salt, and mix to a fine crumb. Gradually add the egg and mix on the slowest speed. Remove and bring together by hand. Wrap in clingfilm and chill.

2 Preheat oven to 180ºc (160ºc fan) gas mark 4. Roll out the pastry thinly on a lightly floured surface. Cut out circles that are at least 1.5cm bigger than the tart tins. Ease the pastry into the tins. Use a ball of spare dough to gently press around the edges. Double up clingfilm (oven safe) larger than the tin, position over the pastry, fill with baking beans and wrap. Bake blind for 15 minutes. 3 Remove film and beans. Return to oven uncovered for 10 minutes. 4 To make the curd, heat a pan of water and place a metal bowl over. Add all the ingredients except the butter, stirring all the time. Whisk until thick, then remove the thyme. Remove from the heat and add the butter. Cool and chill.

5 To make the syrup, bring the water, sugar and thyme to the boil. Remove from heat, sieve and cool. Halve or slice the fruits and add to the syrup.

6 To serve, half-fill each tartlet with curd. Arrange fruit on top, drizzle on syrup and add edible petals.

EXTRACTED FROM The Pig: 500 Miles of Food, Friends and Local Legends (Home Grown Hotels, £30). Visit thepighotel.com.