Summer Fruit and Orange Tart
Beautiful Summer Fruit and Orange Tart
Difficulty Level: easy
Ingredients
- 1 x 500g pack Jus-Rol All Butter Shortcrust Pastry -thawed
- 3 eggs
- 135g/ 5 1/2oz caster sugar
- Juice and rind of 2 oranges
- 125ml / 5fl.oz double cream
- 225g fresh strawberries – hulled
- 75 – 100g/ 3-4oz each fresh raspberries and blueberries
- Icing sugar for dredging
Instructions
Roll out pastry large enough to line a 23cm/9in flan tin.
Bake blind for approx. 18 minutes, removing beans and paper for final 5-7 minutes. Reduce oven temp. to 160C/325F/ Gas M 3
Meanwhile whisk eggs and sugar together until pale, whisk in the finely grated rind and juice of the oranges. In a separate bowl lightly whip the cream until just holding in peaks, then gently whisk into the egg mixture.
Cut half the strawberries into quarters or 6ths depending on size and scatter over base of flan.
Gently pour in the egg mixture into flan and return to the oven to bake for 35- 40 minutes until ‘custard’ is just set.
Remove and cool.
To serve – scatter remaining fruit (quarter the strawberries if desired) over top and dredge with icing sugar.
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