Berry and Criss-cross Pastry Tart

Name: Berry and Criss-cross Pastry Tart
Total time: 1 h 25 min
Yield: 1
Ingredients: 2.333 cups All purpose flour; 0.667 cup butter; 1 pinch salt; water; 5.333 cups Blueberries; 6 tablespoons sugar; 3 tablespoons Corn starch; 1 Orange (finely grated zest); 1 tablespoon butter; powdered sugar

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262

calories

Calories

55 min.

Preparation

1 hr 25 min.

Ready in

moderate

Difficulty

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Ingredients

for 1 cake

For the pastry: 2.333 cups All purpose flour; ⅔ 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

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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.