Loganberry tart

This is a typical French fruit tart, with a sweetened pastry into which is poured a bed of custard which contains the fruit.  The sharpness of the loganberries contrasts beautifully with the sweetness of the pastry and custard.

Preparation Time: 20 Mins

Cooking Time: 40 Mins

Total Time: 1 Hrs

Ingredients

For 6 servings…

340 gms          Loganberries           

For the pastry

170 gms          Flour  - plain

60 gms            Fat  - goose

20 gms            Lard         

½ tbs             Sugar  - vanilla        

1½ tbs            Water  - icy cold      

For the custard

10 cl               Milk         

1                    Vanilla pod

1 tbs               Sugar  - vanilla        

1                    Egg  - beaten         

To finish

                      Apple jelly  - melted  

Method

The pastry...

Mix all the ingredients except the water.  When well combined, mix in the water so that a good pastry consistency is achieved.  Roll into a ball and put into a fridge for 30 minutes.

Heat an oven to a moderate heat (170ºC).

Roll out the pastry and lay in a buttered shallow flan dish.  Bake blind for about 15 minutes.

The custard...

Put the milk vanilla pod and sugar in a saucepan and bring to the boil.  Remove the vanilla pod.  Pour on to the beaten egg, mix and return to the saucepan.  Warm very gently for about 5 minutes – stirring continuously.  Do not let it boil.

Assembly...

Pour the custard on to the pastry.  Put the loganberries into the custard – arranging them into artistic patterns.  Paint the loganberries with the melted apple (or other fruit) jelly (to give a glaze).

Bake in a moderate oven for 20 - 25 minutes.  Remove from the oven and allow it to cool.

Wine recommendations

A sweet wine or Sherry.

Conventional

     Muscat de Beaumes-de-Venise

Interesting

     Moscatel Sherry

Adventurous

     Oloroso Sherry