I was inspired to create an all-round fresh tart that everyone would Love. I made this tart one-day for the Le Petit Gateau and never looked back. This is also my favourite berry compote recipe. Makes 1 large tart.
Combine at room temperature butter with salt and sugar in a mixer with a paddle.
Sift the flour, then poor in the mixture
Then lastly add the egg yolk. Reserve in the fridge for 1 hour then roll the tart.
In a cold pan add the juice, zest, sugar and corn flour and then mix well. Then on a medium high, bring it to the boil while constantly stirring. Follow by adding the fresh berries. Then place on the tart. When decorating, place a layer or two off fresh strawberries on the edges of the tart.
Powder the tart with icing sugar to create extra shine.
You can place edible flowers on top for garnish. Serve with matching wine.
Recipe courtesy of Melbourne Macaron.
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