food, Recipes

Peppercorn and berry tart

Toby Murphy

Sure, you can eat berries by the handful, but you'll also love these versatile summer fruits mixed with pink peppercorns in just about anything, from tarts to truffles.


For the ginger mascarpone

250g mascarpone

2T preserved ginger in syrup, finely chopped

For the pastry

125g butter

100g castor sugar

1 large egg

250g flour

1t ground pink peppercorns

½t green peppercorns

For the frangipane filling

150g soft, diced butter

½ cup caster sugar

½t vanilla paste

150g ground almond flour

assorted summer berries and figs



To make the ginger mascarpone, mix the mascarpone and ginger together and refrigerate until ready to serve.

To make the pastry, pulse the butter and sugar in a food processor until combined. While the motor is still running, add the egg and process until combined. Add the flour and the peppercorns and blend until it just comes together. Do not overwork the pastry or it will lose all its crumbly buttery texture. Place in the fridge until ready to use.

To make the frangipane filling, beat the butter and sugar for five minutes or until creamy and pale. Fold in the vanilla paste and almond flour and beat slowly until just combined. Keep cool in the fridge until you are ready to use it.

Remove the pastry from the fridge and roll out until about 3mm thick. Press into six greased, loose-bottomed mini tart tins and bake at 180C for 10 minutes. Remove and allow to cool a little. Add a large tablespoon of frangipane to each tart and top with berries and figs.

Drizzle with honey and bake for a further 10 to 15 minutes.

Serve with the ginger mascarpone.

Notes: The pastry is based on Tina Bester's Well Behaved Pastry from her Tarts cookbook.


Originally published in HL October 2016