Berry Cream Tart
- For the crust
- 150 grams
- 50 grams
- 1 tablespoon
- 1 pinch
- 100 grams
Pastry flour (for work surface)
Butter (for greasing)
For the crust, mix flour, sugar, vanilla sugar and salt together. Form a mound on a flat work surface and create a well in center. Crack egg into well and cut butter into flour around well. Knead with hands into a smooth dough. Shape into a ball, wrap with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180°C (approximately 350°F).
Roll dough out on a floured surface until slightly larger than springform pan. Press into greased pan, pushing sides up to create an edge. Bake in preheated oven until golden brown, or about 20 minutes. Remove from oven and cool.
For the topping, rinse cherries and berries, remove pits if necessary, trim and cut strawberries in half. Mix currant and apple juices with sugar, cinnamon stick and liqueur in a pot and bring to a boil. Mix cornstarch and orange juice and pour into pot to thicken juice. Stir in berries, remove cinnamon stick and remove from heat. Pour mixture into tart crust and leave to cool.
Remove tart from pan and cut into pieces. Serve.