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Blueberry lattice tart

A recipe from

Blueberry lattice tart

Serves 8

• 250g sweet shortcrust pastry
• 350g fresh blueberries
• 200g raspberries
• 100ml honey
• zest of 1 lemon
• 1 large egg, beaten
• Icing sugar for dusting

Preheat the oven to 180°C. Grease a small rectangular baking tray.

Roll out 2/3rds 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 for use. Place the blueberries, raspberries, honey and lemon zest into a pot and simmer for 5 minutes. Set aside to cool, once cooled 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 berry filling, leaving a 1cm gap between each pastry strip.

Brush with egg and place in the oven. Bake the tart for 30 minutes or until the pastry is golden and crisp. It is important that the pastry base is cooked through, to prevent the pastry from being soggy when it comes to serving.

Remove from the oven and dust with icing sugar just before serving.