Recipes
Recipes

Union jack tart

Here's a great idea for a party. Create whichever flag you want with your favourite fruits.

Here's a great idea for a party. Create whichever flag you want with your favourite fruits.

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(9 votes)
Cooking Time

Cook: 1 Hour 30 Mins

Cooking Time

Serves: 12

Cooking Time

Price: 80p per serving

Nutritional Information

Each 176g serving contains

Energy
2056kj
491kcal
24%
Fat
34g
High
48%
Saturates
21g
High
106%
Sugars
19g
High
21%
Salt
0.37g
Med
6%
of your reference intake.
Typical energy values per 100g:
1168kJ/279kcal

Ingredients

225g butter, in small cubes, plus extra for greasing

350g plain flour, plus extra for rolling out

50g icing sugar, plus 2 tbsp for the mascarpone

2 egg yolks

4 tbsp redcurrant jelly (optional)

375g mascarpone

1/4 tsp vanilla extract

225g reduced fat crème fraîche

250-400g strawberries, green tops removed

150g raspberries

200g blueberries

Method

1
Pre-heat the oven to 190C/170C Fan/Gas 5. Lightly grease a 33 x 23cm shallow tin with butter and line the base with baking paper.
2
Sift the flour with a pinch of salt. Rub the butter into the flour, using your fingertips, until it looks like breadcrumbs. Stir in 50g icing sugar.
3
Mix the yolks with 3 tbsp cold water and add to the flour mixture to make a stiff dough. You may need more water – add a teaspoon at a time. On a lightly floured surface, roll out to 2cm larger than the tin. Carefully transfer to the tin using the rolling pin. Press into the corners and sides. Prick the base with a fork. Chill for 30 minutes.
4
Line the pastry with baking paper and fill with baking beans or rice. Bake for 10 minutes, then remove the paper and rice or beans and bake for 8 minutes. Cool.
5
Melt the jelly, if using, in a small pan and brush over the inside of the pastry case. Leave to set for 10 minutes.
6
Mix the mascarpone with the vanilla, crème fraîche and remaining icing sugar and spread inside the pastry cases.
7
Arrange the berries, to make a British flag.