With summer approaching, I’ve given my Pimms Summer Fruit Tart recipe an update, with fresh new images, a revamped recipe including homemade pastry and top tips to avoid a soggy bottom!
Summer’s calling and it’s bringing with it beautiful fresh fruit! You guys know I can’t resist a fruity dessert – everything from a super simple raspberry Eton Mess to my favourite raspberry and lemon scones.
But, there’s one dessert I don’t need any excuse to make – my twist on a classic Pimms Summer fruit tart, packed full of strawberries, raspberries, red currants and more. Sweet, indulgent and super simple.
Looking out of the window this morning, you can tell that the beautiful month of June has finally arrived; the sun is out, the sky is blue and I might just think about wearing something a little summery today (ok, I’m still sat here in my pyjamas at the moment).
Although, if you’d been sat where I am a day or so ago the picture would have been entirely different (still the pyjamas) but you wouldn’t have been the only one thinking that you were in March, and not May.
Summer is coming, it’s only 3 weeks until midsummer’s day and the start of one of the most glorious fortnights of the year; Wimbledon!
Bring on the tennis, the grunts, the Pimms, the strawberries… and the rain, because you just know it will!
Pastry… to cheat or not to cheat?
Popping my head in and out of the freezer this week, I noticed that I had a couple of pastry cases taking up valuable ice-cream space, and a pot of unopened cream was getting pushed further to the back of the fridge.
It was time to create a little something to herald the arrival of June and the impending tennis filled fortnight… Pimms Sumer Fruit Tarts!
The pastry cases were homemade, using a super easy sweet shortcrust pastry recipe. But as these are easy fruit tarts, you could use a ready to roll pastry. And in some supermarkets, you can pick up tart cases that are ready to go. Yes, I’m advocating cheating with pastry again.
Top tips for perfect Pimms summer fruit tarts
- Pastry needs to chill out – don’t roll our your freshly made pastry as it will shrink when you bake it. Once it’s made, wrap it in clingfilm and chill in the fridge for at least 30 minutes, or overnight if you can.
- Be careful not to overwork your pastry – handling it too much will make it crumbly. Gently work your pastry and you’ll get a perfect texture and snap.
- Always roll your rolling pin away from you – this will help prevent the pastry from becoming over-stretched. And use only a light dusting of flour.
- Make sure you preheat your oven – putting the cases into a cool oven will cause the butter to melt first before the pastry cooks and you’ll end up with the dreaded soggy bottom!
What to fill Pimms summer fruit tart with…
Filling-wise for these mini fruit tarts, I’m sticking with quick and simple.
A silky cream patisserie would work perfectly, but as I channelling the Wimbledon spirit into these summer fruit tarts, I decided on a sweetened cream, crème fraîche and a dash of Pimms.
For a little extra fruitiness, why not spread a spoonful of jam over the base of the pastry case. I love this simple homemade cherry jam.
You can top off your with anything fruity; think a little retro with mandarins and kiwi fruit, or how about nectarines and blueberries, but strawberries and raspberries always go down well.
Looking for more summer dessert inspiration
Why not check out some of my favourite summer desserts, inspired by summer fruits…
Pimms Summer Fruit Tart
For the sweet shortcrust pastry
- 150 g Plain Flour or All Purpose Flour
- 75 g Butter Unsalted
- 50 g Icing Sugar or Powdered Sugar
- 1 Egg Yolks
- Make the pastry: Add the butter and flour to a large mixing bowl and rub together with your fingertips, until it's the texture of sand.
- Add the icing sugar and mix through. Then add the egg yolk and mix to bring the pastry together. If it is too dry add a drop of cold water to help the pastry bind.
- From the pastry dough into a ball, and wrap in cling film. Chill in the fridge for at least 30 minutes.
- Make the pastry cases: Dust your work surface and rolling pin with flour, and roll out the chilled pastry dough to about 5mm thickness, about the same as a £1 coin.
- Lift the pastry over the first tart tin and gently press the pastry into the base and sides of the tin. Trim the pastry.
- Repeat for the remaining tart tins, then chill again for 30 minutes.
- Preheat oven to 180C/ 350F. Place a piece of baking paper in each tart tin and fill with baking beans or dried pasta. Bake for 10 minutes, then remove the paper and beans and cook the pastry cases for a further 5 minutes.
- Allow the cases to completely cool on a wire rack.
- Make the filling: Add the fruit into a bowl, and pour over 25ml of Pimms. Leave the fruit to soak in the fridge.
- Using a stand mixer with the whisk attachment, or a hand mixer, whip the double cream until it begins to thicken.
- Add the creme fraiche, icing sugar, vanilla bean paste and the remaining Pimms, and whip until the cream forms stiff peaks.
- Assemble the tarts: Spread a tablespoon of raspberry jam in the bottom of each cooled pastry case.
- Fill each pastry case with the whipped cream, using either a piping bag fitted with a round nozzle or spoon in the cream.
- Arrange the Pimms soaked fruit over the cream and dust with icing sugar.
- The tarts can be made a day ahead – remember to keep them refrigerated until serving. Although, they are best eaten on the day you make them.
- You can also make the pastry in advance, and it will keep in the fridge for up to 3 days or the freezer for up to 1 month. Once cooled the pastry cases can be frozen, and will keep to up to 1 month in the freezer.
- Why not switch out the summer fruits and Pimms for autumn berries and Sloe gin for a wintery version of the tarts.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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