Pimms Summer Fruit Tart
Serves : 6 tarts
Pimms Summer Fruit tart packed full of strawberries, raspberries, red currants and more. Sweet, indulgent and super simple.
Ingredients
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
For the summer fruit filling
- 40 ml Pimms No. 1 Cup or Summer Cup Liqueur
- 200 g Summer Fruits Strawberries, Raspberries, Red Currants
- 200 ml Double Cream or Heavy Cream
- 50 g Creme Fraiche
- 50 g Icing Sugar or Powdered Sugar
- 1 tsp Vanilla Bean Paste
- 6 tbsp Raspberry Jam
VIDEO
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1TartCalories: 471kcalCarbohydrates: 54gProtein: 4gFat: 25gSaturated Fat: 15gCholesterol: 109mgSodium: 118mgPotassium: 130mgFiber: 2gSugar: 29gVitamin A: 900IUVitamin C: 21.5mgCalcium: 51mgIron: 1.5mg
DISCLAIMER
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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