Hope you all have a lovely New Year!
First thing first, I am back in Sydney, however for days, I was bored to the limit, that I didn't feel like doing anything..
Once, my mom called me, and she said "why don't u cook?!". Well, after months of not touching my new kitchen, I just lost the momentum. So, what my mom said did hit me. So, no more laziness.. and I was off to the supermarket (not straight away obviously).
After looking at peaches, nectarines, and plums, there were fruits that I couldn't go pass, yes they were berries! I thought I must have some of those. Yes, my crazy obsessions for berries hasn't stopped there yet (remember my old post?! See here).
I read somewhere that although in Australia, we have many berries, from strawberries, blueberries, blackberries, raspberries, and some of the uncommon ones like gooseberries and mulberries, the last two berries that I mentioned are rare to be found. Even if I could found one, they were normally in a sad condition. They just don't travel well.
This recipe is taken from Donna Hay magazine, I love her recipes simply because most of them are so simple, and approachable. In her recipe, it called for 3 packs of blueberries, I modified it slightly, by using 1 package each of three different berries. As people said "The more the merrier".
So here is the recipe
Triple Berries Tart
3 x 200 g store bought shortcrust pastry sheets, thawed
1 x 125 g punnets blueberries
1 x 125 g punnets raspberries
1 x 125 g punnets blackberries
2 tbsp caster sugar
1 tsp lemon juice
1/2 cup almond meal
2 tbsp all purpose flour
40 g unsalted butter, melted
1 tsp vanilla extract
1 tsp finely grated lemon rind
Icing Sugar for sprinkling
1. Pre-heat the oven to 180 degrees C
2. Use an 11 cm cookie cutter to cut out 6 rounds, and cut the remaining shortcrust pastry with any shape of cookie cutters for the lid (I used heart shape cookie cutter)
3. Line 6 lightly greased 1/3 cup capacity pie tins with the pastry rounds, set aside
4. For the lid, place the cut shortcrust pastry on a lined tin, and baked until golden brown, set aside
4. Combine the berries, sugar, lemon juice in a bowl, set aside
5. Combine the almond meal, flour, extra sugar, butter, vanilla, lemon rind in a bowl, set aside
6. Divide the almond mixture among the pie shells and top it with the berry mixtures
7. Bake for 20-25 minutes, or until the side is golden brown
8. To assemble, just place the assorted lid on top of the completely cooled pie, press down a little bit, until it sticks, and dust with a little icing sugar.