Summer Berry Tarts

Fresh, sweet and gloriously indulgent. These little tarts contain four different kids of fruit, as well as being glazed with apricot jam – the perfect addition to any summer picnic.


  • 565g ready-made sweet shortcrust pastry
  • 400g strawberries
  • 150g raspberries
  • 150g blueberries
  • 75g cherries
  • 2 tbsp apricot jam
  • 3 medium eggs, yolks only
  • 1.5 tbsp golden caster sugar
  • 1.5 tbsp cornflour
  • 350ml whole milk
  • 1 vanilla pod, seeds scraped out
  • 250g mascarpone


  1. Preheat your oven to 200°C / 180°C Fan / Gas Mark 6. Begin by making the creme patissiere by whisking together the egg yolks, sugar and cornflour in a heatproof bowl. 
  2. Pour the milk into a saucepan and add in the vanilla pod and seeds, then bring to a simmer. Immediately remove from the heat and strain through a sieve onto the egg mixture and whisk to combine.
  3. Return the mixture to the pan and set over a medium heat. Bring to the boil and cook for 2 minutes, constantly whisking. Transfer to a bowl, press a sheet of clingfilm onto the surface and leave to cool.
  4. Roll out the pastry and cut 8 circles, each around 17cm in circumference. Pop these into the individual holes of a loose bottomed flan case. Line with baking parchment and baking beans and bake blind for 10 minutes. Remove the paper and beans, return to the oven and bake for a further 5-7 minutes until golden. Remove from the oven and leave to cool.
  5. Once the creme patissiere has cooled completely, beat in the mascarpone then spoon or pipe the mixture into the pastry cases and top with the assortment of berries.
  6. Heat the jam in a small saucepan along with 2 tbsp of water. Pass through a sieve, then paint a glaze onto the tarts using a pastry brush. Transfer to the fridge, and allow to chill for at least 1 hour before serving.

Lead image: GreenArtPhotography via Getty images.