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.
(9 votes)
Cook: 1 Hour 30 Mins
Serves: 12
Price: 80p per serving
Nutritional Information
Each 176g serving contains
Energy
2056kj
491kcal
2056kj
491kcal
24%
Fat
34g
34g
High
48%
48%
Saturates
21g
21g
High
106%
106%
Sugars
19g
19g
Med
21%
21%
Salt
0.37g
0.37g
Low
6%
6%
of your reference intake.
Typical energy values per 100g:
1168kj/279kcal
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.