So we’ve hit that time of year again, that last slither of summer — and by summer I mean those few sporadic hours of sunshine between the endless dank cloud (go England!) — and Autumn is upon us which, in my opinion, is the greatest time of year for cooking.
I LOVE IT so bad, and cannot wait for the Halloween feasts and bonfire bakes to come.
But for those of you mourning the summer (that never was), like Jimi, then this sweet colorful treat is for you.
Fruity summer berries in a deliciously crisp pastry case that are scrumptious hot or cold.
I personally love them hot, drizzled with double cream — they really get me excited for all the blackberry crumbles to come.
So if you’re stuck in some weird Summer/Autumn limbo then I suggest whipping up a few of these to help you through, ’til Fall proper!
- FOR THE SWEET PASTRY
- 225g plain flour
- 110g butter
- 80g sugar
- 1 large egg, beaten
- drop of milk (optional)
- FOR THE FILLING
- 100g (3½oz) mixed berries, frozen or fresh
- 200g (7oz) tin peach sliced, drained and chopped
- ½ tbsp cornstarch
- ½ tbsp honey
- Preheat oven to 180C/350F. Grease 4 mini tart tins.
- To make the pastry, pl;ace the flour and butter in a large mixing bowl and rub together by hand until the mixture resembles fine breadcrumbs, mix in the sugar.
- Make a well in the centre of the bowl and add the beaten egg, mix until it comes together to form a dough, you may need to add a drop of milk to achieve this depending on the size of your egg.
- Wrap the pastry in clingfilm and leave to rest in the fridge for 30mins.
- Meanwhile to make the filling, place the berries and peaches in a mixing bowl, in another small bowl combine the cornflour and honey to form a paste, add to the berries and mix well to evenly coat.
- Roll the pastry to the desired thickness and line the four tart tins, cover with baking parchment and fill with baking beads, bake for 10 mins.
- Carefully remove the baking beads from the pastry cases and divide the berry filling between them. Bake in the oven for a further 10-15 minutes, until the filling is bubbling and the pastry is golden brown.