Union jack tart

Union jack tart

Here's a great idea for a party. Create whichever flag you want with your favourite fruits.

By , 21 September 2015
Union jack tart
  • Ready in: 90 mins
  • Serves: 12
  • Price: 80p per serving
Nutritional Info
Each 176g serving contains
  • Fat high
    34g
    48%
  • Saturates high
    21g
    106%
  • Sugars med
    19g
    21%
  • Salt low
    0.37g
    6%
  • Energy 2056KJ 491KCAL
    24%
of your reference intake.
Typical energy values per 100g: 1168kJ/279kcal.
Ingredients
  • 225g butter, in small cubes, plus extra for greasing
  • 350g plain flour, plus extra for rolling out
  • 50g icing sugar, plus 2 tbsp for the mascarpone
  • 2 egg yolks
  • 4 tbsp redcurrant jelly (optional)
  • 375g mascarpone
  • 1/4 tsp vanilla extract
  • 225g reduced fat crème fraîche
  • 250-400g strawberries, green tops removed
  • 150g raspberries
  • 200g blueberries
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Lightly grease a 33 x 23cm shallow tin with butter and line the base with baking paper.

  • Sift the flour with a pinch of salt. Rub the butter into the flour, using your fingertips, until it looks like breadcrumbs. Stir in 50g icing sugar.

  • Mix the yolks with 3 tbsp cold water and add to the flour mixture to make a stiff dough. You may need more water – add a teaspoon at a time. On a lightly floured surface, roll out to 2cm larger than the tin. Carefully transfer to the tin using the rolling pin. Press into the corners and sides. Prick the base with a fork. Chill for 30 minutes.

  • Line the pastry with baking paper and fill with baking beans or rice. Bake for 10 minutes, then remove the paper and rice or beans and bake for 8 minutes. Cool.

  • Melt the jelly, if using, in a small pan and brush over the inside of the pastry case. Leave to set for 10 minutes.

  • Mix the mascarpone with the vanilla, crème fraîche and remaining icing sugar and spread inside the pastry cases.

  • Arrange the berries, to make a British flag.