Scottish Berry Tart

Ingredients

While the Summer Pudding is a classic English dessert that features a bread-based pudding filled with stewed berries, the Scottish Berry Tart takes a different approach. It replaces the bread with a buttery pastry crust, resulting in a more substantial and indulgent dessert. The tart also highlights the use of Scottish berries, such as raspberries, blackberries, and blueberries, which are abundant in the Scottish countryside during the summer months. We alse have the original recipe for Summer Pudding, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) unsalted butter, cold and cubed 1/2 cup (100g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 egg, beaten 1 egg, beaten
• 4 cups (500g) mixed Scottish berries (raspberries, blackberries, blueberries) 4 cups (500g) mixed Scottish berries (raspberries, blackberries, blueberries)
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Whipped cream, for serving Whipped cream, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 42g, 20g
• Protein: 4g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and rub it into the flour mixture until it resembles breadcrumbs.
2. 2.
   Make a well in the center of the mixture and pour in the beaten egg. Mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a saucepan, combine the mixed berries, sugar, cornstarch, and lemon juice. Cook over medium heat until the berries release their juices and the mixture thickens, stirring occasionally. Remove from heat and let it cool slightly.
5. 5.
   Roll out the chilled dough on a lightly floured surface to fit a tart pan. Press the dough into the pan, trimming any excess.
6. 6.
   Pour the berry compote into the tart shell, spreading it evenly.
7. 7.
   Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown.
8. 8.
   Remove from the oven and let it cool completely before serving.
9. 9.
   Serve the Scottish Berry Tart with a dollop of whipped cream on top.

Treat your ingredients with care...

• Scottish berries — Use fresh, ripe berries for the best flavor. Wash them gently before using and pat them dry to remove excess moisture.

Tips & Tricks

• For a more rustic look, you can fold the edges of the tart crust over the filling instead of using a tart pan.
• Serve the tart warm with a scoop of vanilla ice cream for an extra indulgent treat.
• If you prefer a sweeter tart, sprinkle some powdered sugar on top before serving.
• Experiment with different combinations of berries to create your own unique flavor profile.
• Leftover tart can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Scottish Berry Tart at room temperature or slightly warmed. Cut it into slices and serve with a generous dollop of whipped cream on top.

Presentation advice

To enhance the presentation, dust the tart with a light sprinkle of powdered sugar just before serving. Garnish with a few fresh berries on top for an extra pop of color.