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LESLEY WATERS COOKERY SCHOOL 

Rustic Summer Shortcake Tart

A stunning looking tart that requires very little effort, combining fresh fruit, cheesecake and pastry.

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Serves 6-8

Ingredients

For the tart:

  • 250g (9oz) plain flour

  • 85g (3oz) rice flour

  • 210g (7oz) butter, diced & chilled

  • 55g (2oz) caster sugar

  • Grated zest 1 orange

  • 1 large egg, beaten

  • Water   

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  • caster sugar for rolling 

  • 400g good quality cream cheese

  • 1-2 teaspoons freshly ground black pepper

  • 2 tablespoons icing sugar, or to taste

  • 225g blueberries

  • 225g small strawberries hulled

  • 200g raspberries

  • icing sugar for dusting

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Method

1. Place the flours in a bowl and using your fingertips, rub in the butter. (Or briefly whizz together in a food processor). Stir in the sugar and orange zest. Stir in the eggs and enough water to bring together to form a dough.

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2. Chill the pastry for 30 minutes.

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3. Preheat the oven the Gas Mark 6 /200C / 400F. Line a large baking tray with non-stick baking parchment.

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4. On a clear surface, using caster sugar in place of flour, roll out the pastry until approximately 3cm thick into a rough oval and carefully place onto the lined baking tray. Prick the pastry all over.

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5. Bake the pastry in the oven for 10 minutes, or until cooked and biscuit coloured.

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6. Allow the pastry to cool completely before carefully transferring to a large serving board.

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7. In a small bowl beat the cream cheese with the pepper and icing sugar to taste. Spread this mixture over the pastry base leaving a 2.5cm border clear. Top the peppered cheese with the berries and lightly dust with icing sugar. Serve at once.

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