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My Official Treat Taster requested some fruit in pastry and I was rather disheartened. I don’t care for berries or pastry, but what can you do? If I single-handedly devoured all the desserts I make on my own I probably wouldn’t be able to fit out of the front door. Then I wouldn’t be able to go to the store to pick up chocolate to do more baking! Huh, looks like the problem would sort itself out. But anyway, I’m rambling.
I was fully-prepared to give up all of these tarts but knew I had to at least try a little bit of one. As soon as the buttery crust, tart berries and sweet Jello hit my taste buds I was immediately converted.
This is my fool-proof short crust pastry recipe that I’m sharing with you. I can’t even remember where I got it from, all I know is that it works every single time and everyone who tries it loves it. You don’t need any ‘all-butter pie crust’ recipes when you’ve got this baby.
Lard is easy to get a hold of in Europe, but I’m not so sure about in the US. I know you guys have shortening, but that’s derived from plant fat, not animal fat, right? Someone give it a try and let me know if it works!
If you don’t fancy being adventurous, you could always use your favourite pastry recipe, or even cut out all the work and use pre-made pastry cases.
Fruits of the Forest Tarts
1 cup flour
1/2 teaspoon fine salt
1/4 cup sugar
1/4 cup cold butter, cubed
1/4 cup cold lard, cubed
1-2 tablespoons water
1 1/2 cups prepared blackcurrant Jello
1 1/2 cups various fruits of the forest
1/4 cup powdered sugar
1. Get started by preparing the pastry. Stir together the flour, sugar and salt. Rub in the butter and lard with your fingertips until you’re left with fine crumbs.
2. Stir in 1 tablespoon of water and mix until combined. Add more water a few drops at a time until a soft dough forms. Roll the dough into a ball, drop it in a plastic bag and place in the fridge to firm up.
3. Meanwhile, prepare the tart filling. Sift the powdered sugar into the prepared Jello and whisk until fully dissolved. Stir in the fruits and place in the fridge until thick but not yet set. The idea is that the filling is thick enough so it won’t leak into the pastry, but not so thick that it has set.
4. Preheat the oven to 350°F/180°C. Take the dough out of the fridge and roll it out so it’s around 1cm/2” thick. Using a large cutter, cut out 4 circles and use them to line 4 small tart dishes. Any leftover pastry can be used to make mini tarts.
5. Prick the base of the tarts all over and place in the oven. My tarts were 10cm/4” round and took 25 minutes to bake. The mini ones took only 15 minutes. When golden brown, remove from the oven and leave to cool fully on a wire rack.
6. When the Jello is thick but not set and the pastry cases are cool, pour the filling into the cases. Place the tarts in the fridge for a couple of hours until the Jello has fully set.
I foolishly took two of these tarts out of the fridge to bring to room temperature before eating. When I was ready for dessert I didn’t find a beautiful fruity creation, I found a soggy mess. Lesson – store these tarts in the fridge or the Jello will melt and go everywhere.
Here are the link parties I take part in.
Come and join the fun!