Recipe
A delicious fresh berry tart with a buttery, crisp, shortbread crust filled with either fresh blueberries or strawberries, (or a combination of both) and glazed with jelly. The crust compliments the flavour and texture of the fresh berries and is quite easy to make compared to a traditional pie crust. For Father’s Day my Mother In Law made the strawberry version and everyone loved it. You can serve it plain or top with a dollop of whipped cream and toasted almonds. It’s an impressive dessert that really is quite simple to prepare. You’ll definitely want to try it when the berries are in season.
Fresh Berry Tart
Shortbread Crust
• 1 ½ cups of flour
• 3 tbsp icing sugar
• ¾ cup of butter
Filling:
Blueberry
• 2 cups of blueberries
• 10 oz of red currant jelly
• 1 cup of sour cream plus a little brown sugar to sweeten
• 2 tbsp toasted almonds
Strawberry
• 3 cups of whole berries (can be halved horizontally)
• 1 jar red raspberry jelly
• Whipped cream
• Toasted almonds
Use a 9” tart tin. Press shortbread into the bottom and sides of tin. Bake at 400 degrees for 10-12 minutes until golden and allow to cool. If using blueberries: fill shell with blueberries. Melt red currant jelly in a small pot over low heat or in the microwave. Spoon over berries to cover. Spread sour cream mixed with brown sugar, over top without touching the sides. Sprinkle with toasted almonds. If using strawberries, cover shell with strawberries, melt jelly in a small pot over low heat or in the microwave, and spoon over berries. Serve each slice topped with whipped cream and toasted almonds.
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