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
2T preserved ginger in syrup, finely chopped
For the pastry
100g castor sugar
1 large egg
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.
MAKES 6 SMALL TARTS
Originally published in HL October 2016