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Summer Stone Fruit Tart

Ingredients

1 portion of short crust pastry
3 cups stone fruit, sliced
3 tablespoons honey
1 tablespoon lemon juice
1 egg, lightly beaten

Instructions

1. Heat oven to 180 and place the baking try in oven to heat up.
2. Place puff pastry on baking paper. Roll edge of puff pastry towards centre to create a half inch border; set aside. In a bowl toss fruit, honey and lemon juice.
3. Remove heated baking tray from the oven and place the puff pastry on the tray. Pour fruit mixture on top. Brush border with lightly beaten egg.
4. Bake for 20 – 25 minutes or until puff pastry is golden brown. Remove from oven and transfer to a wire rack to cool slightly before serving.

Blackberry Curd

Ingredients

275g blackberries
1 tbsp. lemon juice (freshly squeezed)
200g granulated sugar
55g unsalted butter, cubed
2 eggs, beaten

Instructions

1. Put the blackberries & lemon juice into a pan and simmer gently until softened.
2. Drain and crush.
3. Add butter and sugar to the pan and heat gently until dissolved.
4. Turn up the heat a fraction and vigorously whisk in the beaten egg (pour in a thin stream) and carry on whisking for a minute. The mixture will thicken up and it should coat the back of a spoon, it will thicken further on cooling.
5. Pour into 2 hot, sterilised 250 ml jars.
6. Once cool, store in the fridge for up to 2 weeks and eat within 3 days of opening.