Recipe and styling by Sarah Dall
Blueberry and cherry lattice tart
- 250g shortcrust pastry
- 350g fresh blueberries
- 200g fresh cherries
- 100ml honey
- zest of 1 lemon
- 1 large egg, beaten
- icing sugar, for dusting
Preheat the oven to 180°C. Grease a 20cm x 30cm baking tray.
Roll out 2/3 of the shortcrust pastry and line the prepared dish, allowing the pastry to come right up the sides. Gently prick the pastry all over with a fork. Refrigerate until ready to use.
Place the blueberries, cherries, honey and lemon zest in a pot and simmer for 5 minutes. Set aside to cool. When cool, top the pastry with the berry filling.
Roll out the remaining pastry into a square, and cut 1cm strips using a pizza cutter. Weave the pastry over the filling, leaving a 1cm gap between each strip.
Brush the pastry with egg and bake in the preheated oven until the pastry is golden and crisp, about 30 minutes. It is important that the pastry base is cooked through to prevent the pastry from being soggy when serving.
Remove from the oven and dust with icing sugar just before serving.
For tips on how to create the perfect lattice tart toppings click here.