The weather was bloody awful today. Rainy and cold. But it was summer in my fridge which was stacked with blueberries, gooseberries and red currants (my absolute favourite berries!).
I ate half of them fresh and the other half I worked into a summer berry tart using a recipe from a German website called mamas-rezepte.de (i.e. mother’s recipes).
For the pastry I mixed 150g flour, 50g sugar, 80g butter, a pinch of salt and 1 egg.
As all pastry doughs go, it needed resting in the fridge for 30 minutes. Then I rolled it out and put the pastry in the baking tin (25cm diameter).
Next you need to prick the bottom with a fork and cover it with 2 tablespoons of nuts or bread crumbs. I added one tablespoon of cornflour to prevent the berry juice from soggying up the bottom.
Now you add the berries and bake the tart in the oven for 25 minutes at 200C before adding the custard filling.
The custard filling consists in part of 3 egg yolks, 100g sugar and 200g sour cream whisked together.
Then you add the whisked egg whites folding them in carefully.
Now pour the mix over the half baked berry tart and bake for a further 20-25 minutes.
Et voilà: your summer berry tart.
As it is half past eleven (p.m.!) already, I will let the tart be and stick my knife in it tomorrow.
Update: this morning I stuck my knife in. What a breakfast!