Summer means berries! Every summer, no matter where I am I consume copious amounts of berries – mostly I buy them with the intention of baking with them but instead they get eaten before they make it to the kitchen!
Last week I bought some berries which were quite firm and not ideal for eating straight away so I figured I’d make some sort of crumble. Then as I was cleaning the freezer, I noticed some puff pastry lingering in the back and figured I should probably use it to make space. So, this recipe was kind of a a happy accident.
This will be one of two final recipes I’ll make with my virtual cooking club students next week and I think they will love it! Here’s a quick video I made for them to show you just how easy it is!I’ve used fresh berries here and think they do better than frozen, simply because we’re not blind baking (pre-baking) the pastry and frozen berries release too much liquid which could result in soggy pastry. As you can see in the video, it’s important to make sure that if you are patching the pastry together from two rolls, don’t overlap the pastry too much – you don’t want a thick layer of unbaked pastry on the bottom!
For the filling:
For the crumble:
Prepare the pastry shell:
Place the pastry crust in the fridge while you prepare the filling and topping.
Prepare the filling:
Prepare the crumble:
Assemble the tart:
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