Summer Fruit Tart

clock 20 minutes + 40 minutes bowl Serves 8


  • 450 g block sweet pastry
  • 3 cups 3 cups mixed fresh berries
  • pinch nutmeg
  • 1/2 cup arrowroot
  • 1/2 cup caster sugar
  • 1 egg yolk mixed with 1 tablespoon water
  • 1 cup fresh berries
  • icing sugar
  • mint leaves
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  • 1. Preheat an oven to 180C. Line an oven tray with baking paper.

  • 2. Roll the pastry on a lightly floured board into a rough 30cm diameter circle roughly. Lift the pastry onto the baking tray.

  • 3. Place 3 cups berries into a bowl with the arrowroot and sugar stirring to combine well. Place the mixture into the centre of the pastry then spread the filling over the dough leaving a 5cm boarder. Brush the edges with the egg yolk then using your hands fold the pastry over your filling. Brush the pastry again and place into the oven for 35-40 minutes.

  • 4. Allow to cool before serving. Garnish with fresh berries, a dusting of icing sugar and mint leaves.

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