0
Print

Berry and Criss-cross Pastry Tart

Berry and Criss-cross Pastry Tart
0
Print
262
calories
Calories
55 min.
Preparation
1 hr 25 min.
Ready in
moderate
Difficulty

Ingredients

for 1 cake
For the pastry
2.333 cups All purpose flour
cup butter
1 pinch salt
water
For the filling
5.333 cups Blueberries
6 tablespoons sugar
3 tablespoons Corn starch
1 Orange (finely grated zest)
1 tablespoon butter
To decorate
powdered sugar
print shopping list

Preparation steps

Step 1/7
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add water until the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
Step 2/7
Preheat the oven to 200°C (180° fan) 400°F gas 6. Grease a 1 l | 2 pint pie dish.
Step 3/7
Roll out 2/3 of the pastry on a lightly floured surface and use to line the pie dish.
Step 4/7
For the filling: mix together all the ingredients except the butter. Spoon into the pastry case and dot with butter.
Step 5/7
Roll out the remaining pastry and cut into even strips.
Step 6/7
Place the pastry strips on top of the filling to form a lattice.
Step 7/7
Bake for about 30 minutes until the pastry is golden. Sift over a little icing sugar just before serving.