
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:
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250g (9oz) plain flour
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85g (3oz) rice flour
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210g (7oz) butter, diced & chilled
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55g (2oz) caster sugar
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Grated zest 1 orange
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1 large egg, beaten
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Water
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caster sugar for rolling
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400g good quality cream cheese
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1-2 teaspoons freshly ground black pepper
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2 tablespoons icing sugar, or to taste
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225g blueberries
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225g small strawberries hulled
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200g raspberries
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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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