- 250 g cake flour
- 270 g caster sugar
- 120 g butter, softened
- 4 free-range egg yolks
- Raw beans, for blind baking
- 120 g ripe cherries, fresh or frozen
- 120 g ripe blackberries, fresh or frozen
- 120 g ripe raspberries, fresh or frozen
Preheat the oven to 180°C.
To make the pastry: Sift the flour onto a lightly floured surface, then make a well in the middle of it and add 120 g caster sugar, pushing it to the sides of the well.
Add the chopped butter and the egg yolks to the middle of the well, then, using your fingertips, gently combine the mixture to form a smooth dough. Knead until just combined, then wrap in clingfilm and chill for 30 minutes.
Roll out to a thickness of 3 mm, then cut out discs to line the holes of a greased muffin tray. Add a few beans to each "cup" and bake blind for 10 minutes, then remove the beans and bake for a further 5 minutes, or until light and golden.
Remove from the oven and leave to cool slightly before removing the tart case from the tin.
To make the filling: Add the berries to three separate pans and divide the remaining caster sugar evenly between them.
Place all three pans over a medium to low heat and bruise the berries until just bursting and the juices bleed. Spoon into the tart cases and drizzle over any excess juices.
Cook’s note: Using cookie cutters, create a series of pastry letters, then bake on a greased tray until golden. Use to top the pies for serving.
A sweet-tart berry filling to soak up the most delicate butter pastry.