FRUITIEST SUMMER TART

A WONDERFULLY extravagant summer fruit and white chocolate tart.

Serves 6-8

● ½ Extra1 egg quantity6-8 flour, to puff dust pastry (see right)

● Caster sugar, to sprinkle

● Salt

For the ganache

● 150g (5½oz) quality white chocolate

● 150ml (5fl oz or ¼ pint) double cream

● Seeds from ½ a vanilla pod

For the berry purée

● 125g (4½oz) raspberries

● 2 tbsp framboise syrup

● Finely grated zest of ½ a lemon

For the topping

● 125g (4½oz) small strawberries

● 125g (4½oz) raspberries

● 125g (4½oz) blackberries

● 85g (3oz) redcurrants

● 125g (4½oz) redcurrant jelly

● Pared zest from ½ a lemon Roll out the chilled pastry on a lighty floured surface to a 4mm (¼in) thickness. Using a large, sharp knife, cut out a 22cm (8½in) circle using a plate as a template. Place the pastry on a baking tray, Cover with Clingfilm and chill in the fridge for at least 20 minutes, or until firm. Heat the oven to 200c/fan 180c/gas 6. To create a border, use a small, very sharp knife to cut about halfway through the thickness of the pastry about 2.5cm (lin) in from the edge, all the way around the inner circle of the pastry all over. To prevent it from rising as it cooks ans scallop the pastry edge. Using a fork, lightly beat the egg with every small pinch of salt, then pass through a sieve into a bowl. Brush the pastry all over with beaten egg, avoiding dripping any down the sides. Bake in the top third of the oven for about 15-20 minutes until golden with arisen border. Remove from the oven and lightly brush the scalloped edge with beaten egg. Sprinkle with a little caster sugar, then carefully remove the pastry from the baking tray and slide it directly onto the oven shelf for the base to cook through and to lightly caramelise the sugar, about 5 minutes. If

the middle of the pastry case has risen, gently press it down while still warm using the back of a tablespoon. Carefully transfer to a wire rack to cool. To make the ganache, chop the chocolate into small pieces and place in a heatproof bowl. Pour the cream into a small saucepan, add the vanilla seeds and bring to a simmer over a medium heat. Pour the hot cream over the chocolate and stir gently until the chocolate has melted and the mixture is well combined. Remove from the heat and leave to cool until it begins to thicken around the edges, then beat gently with a balloon whisk until thickened a little. Do not beat too vigorously or it may curdle. Keep cool but do not refrigerate. To make the purée, put the raspberries, framboise syrup and lemon zest in a small saucepan. Bring to the boil over a medium heat and cook rapidly until reduced to a thick purée. Pass through a sieve into a bowl, using a plastic spatula to make sure all the fruit pulp is pressed off the seeds. When cool, cover with Clingfilm and chill in the fridge. To assemble the tart, spread the ganache carefully over the centre of the cooled in a small saucepan. Using a swivel peeler, pare a strip or two of lemon zest and add to the pan and heat gently, stirring, until the jelly has melted without letting it boil. pastry, leaving the border clean. Chill in the fridge for 10 minutes. Now drizzle the raspberry purée on top of the chilled ganache and, using the back of a teaspoon, spread it out to the border. Don’t worry if it looks a little untidy. If the glaze is too thick, add about 1 tbsp warm water to loosen. Pass through a fine sieve into a bowl, discarding the zest. Hull the strawberries and arrange them with the other berries on top of the tart, making sure the different varieties are evenly distributed. Dab the warmed glaze on to the fruit, using a pastry brush, being careful not to coat the pastry border. Chill in the fridge for at least 30 minutes before serving.

To make the glaze, put the redcurrant jelly