Berry Free-Form Tart

Cook Time 1 hour plus resting time

Serves 6

Ingredients

1 punnet of strawberries

1 punnet of blueberries

1 punnet of raspberries

1 tbsp cornflour 

3 tbsp raw sugar, plus extra for sprinkling 

1 tbsp water

1 egg yolk

Pastry

200g plain flour

100g cold butter, chopped

1 tbsp icing sugar

Cold water to bind together

Method

Put all the pastry ingredients in a food processor with the butter, and blitz until it resembles coarse crumbs. Add a little water at a time until it forms a ball. Knead a few times and shape into a disc. Rest in the fridge for an hour. Roll out the dough about 3mm thick to fill a rough circle.

Preheat oven to 190°C.

Mix the berries with the cornflour, sugar and water. 

Arrange in the centre of the pastry. Fold the pastry around the berries. Brush with egg yolk, then sprinkle with extra sugar. Bake for 35–40 minutes until golden.