Elderberry Tart Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">2 tbsp caster sugar</li> <li class="ingredients-single-item">1 large egg, beaten</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">500g fresh elderberries, stripped from stems (or 450g frozen and thawed)</li> <li class="ingredients-single-item">150g caster sugar</li> <li class="ingredients-single-item">30g cornflour (cornstarch)</li> <li class="ingredients-single-item">Zest and juice of 1 lemon</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">¼ tsp ground cinnamon</li> <li class="ingredients-single-item">For finishing:</li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk for egg wash</li> <li class="ingredients-single-item">2 tbsp demerara sugar (or coarse sugar)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) tart tin with removable bottom</li> <li class="equipment-single-item">Pastry blender or food processor</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Baking beans or rice for blind baking</li> <li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry by placing the flour, salt, and cubed cold butter in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. This creates small pockets of butter that will steam during baking, creating flaky layers in your pastry. Work quickly to keep the butter cold. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Stir in the caster sugar, then add the beaten egg and gradually add just enough ice-cold water to bring the dough together into a ball. Cold ingredients are crucial for a flaky pastry as they prevent the butter from melting before baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and knead very gently for just a few seconds to smooth it out. Divide into two portions – about ⅔ for the base and ⅓ for the lattice. Flatten each piece into a disk, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the pastry chills, prepare the elderberries by gently washing them and removing all stems (stems contain toxic compounds). If using frozen berries, drain them thoroughly after thawing to remove excess liquid. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a large bowl, combine the elderberries, sugar, cornflour, lemon zest, lemon juice, vanilla extract, and cinnamon. The cornflour acts as a thickening agent that will help set the juicy filling, while the lemon enhances the natural berry flavor and activates the pectin for better setting. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Preheat your oven to 190°C (170°C fan/375°F). Roll out the larger piece of pastry on a floured surface to about 3mm thickness and a diameter large enough to line your tart tin with some overhang. Gently lift the pastry using your rolling pin and ease it into the tin, pressing lightly into the corners without stretching. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the base is lightly golden. This pre-baking ensures your base stays crisp despite the juicy filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> While the base is blind baking, roll out the remaining pastry to the same thickness and cut into strips about 1.5cm wide for the lattice top. Refrigerate these strips until needed to keep them firm. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> When the tart shell is ready, gently stir the elderberry filling mixture again (the berries will have released more juice), then pour it into the warm tart shell. The warm base helps the filling begin to set immediately, preventing a soggy bottom. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Arrange the pastry strips in a lattice pattern over the filling: lay half the strips in one direction, then fold back alternate strips halfway and place a strip across. Return the folded strips, then fold back the other strips and place another strip across. Repeat this weaving process until the lattice is complete. This traditional technique not only looks beautiful but allows steam to escape during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Trim the edges of the lattice strips flush with the tart edge, then brush the lattice with egg wash and sprinkle liberally with demerara sugar. The egg wash creates a glossy golden finish, while the sugar adds delightful crunch and sparkle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Place the tart on a baking sheet (to catch any drips) and bake for 35-40 minutes until the pastry is golden brown and the filling is bubbling at the edges. If the lattice browns too quickly, cover loosely with foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the tart to cool in the tin for at least 2 hours before removing and serving. This cooling period is essential for the filling to set properly. The tart will slice cleanly when completely cool but can be gently rewarmed before serving if desired. </li> </ol>