Note to self: homemade pastry ALWAYS trumps commercially made pastry, unless of course, you suck to high heaven at making pastry. The Pampas commercial pastry I bought was too salty and there was just something synthetic (in Gordon Ramsay’s words (from one of the Kitchen Nightmare episodes)) about it. I guess the fact that it was made with margarine instead of butter had something to do with it; yes, I’m a “butter-snob” – I like to have real unsalted butter on my toast, unsalted butter in my baked goods. No salted butter for me please…can’t seem to understand why people here love the stuff. There’s already too much salt in food these days. Gah.
Of course if you’re pressed for time like I was during that particular period of the day (juggling an active toddler, housechores, mad rush on my knitting), commercially prepared pastries do seem god-sent. All I need was bring it out to thaw, cut into squares, line the tart cases and trim off the excess before adding in my filling. None of that crumbing butter with flour, mixing the dough, refrigerating it to harden the dough again and so forth.
Still, I am all the more convinced now that all that effort is really worth it. Because ultimately, what made this dish utterly rotten was the fact that the pastry was just horrible. *sigh*
Baby berrylicious tart
2 slices commercial shortcrust pastry (I’d go for homemade pastry or at least unsalted commercial pastry)
A handful of blueberries
A handful of raspberries
5-6 medium-large strawberries, roughly chopped
1/2 tbsp golden syrup
- Preheat oven to 180 °C.
- Cut up the pastry, line the tart cases with them and blind bake for 10 minutes. Remove when ready and set aside to cool.
- Mix the egg, golden syrup and cream until well combined.
- Divide the berries equally in each tart case and fill with the egg-cream mixture (to nearly full).
- Bake for 15-20 minutes until the top is golden-brown. Remove and serve warm on its own or freeze to keep for another day.