breezy berry tart

I’ve had this magazine snippet since … way too long ago… Just a little cut out from a Woolworths magazine… I liked the idea or making such a simple yet elegant dessert so quickly.. πŸ™‚ I did a small variation to the original, but I’ll post the original recipe below…


Before I delve into that, however, I’ll just make a little announcement… Over from Steph’s blog, I’ve been rewarded a Versatile blogger’s award, which I previously received from Rufus’, and just recently, also from Charles over at Five Euro Food.

I had my turn at doing the rules, back in the day. As for to-day, I’ll announce the Liebster Award that Steph has passed on. Yes, the badge looks like this:

If it was up to me, I’d put a line through Liebster, & scribble “fati’s” instead! πŸ˜›

To pass this award on, I must only nominate bloggers with fewer than 200 followers, but whom I feel deserve that big 2-0-0…

I’m not going overlap choosing the people chosen by Steph, although I think they very much deserve it, too! πŸ™‚

Rufus Guide blog – my earliest follower, who just recently posted an AMAZING crust recipe! YUM!

The Food Doc blog – she’s an amazing cook, artist, mum, and gee, could you guess? Doctor!

Samah’s Good Cooks blog – makes those monthly daring challenges look like a breeze!

Tales of Ambrosiana blogΒ – wonderful tales; tasty cooking; awesome photography!

Chica Andaluza blog – sewer, chef, great friend, she’s got it all between her hands!

Congrats, you all deserve it! πŸ˜€

As for this berry tart recipe, here it is as follows…

Serves: 4


1 sheet of puff pastry, thawed

400g frozen mixed berries

1 1/2 tbs caster or brown sugar (which ever is closer to hand)

1 tbs milk



Preheat the oven to 200 degrees celsius.

Line a tray with baking paper, or lightly grease it.

Cut the pastry sheet into quarters and place them on the tray.

In a saucepan, over medium-low heat, cook the berries with the sugar for 2 or so minutes.

Strain through a sieve and reserve the liquid (I forgot this part! Oops).

Divide the mixture evenly between the pastry squares, then roll the edges of the pastry to form a round shape.

Brush the pastry edges with milk and scatter with a little bit of extra sugar (I didn’t do this because I put in 3 tbs of brown sugar instead of 1 and a half).

Bake for 15 minutes or until the edges of the pastry are golden brown.

Serve with vanilla yoghurt or ice cream.



16 thoughts on “breezy berry tart

  1. chicaandaluza says:

    Congrats Fati on your well deserved awards and thank you too for the lovely nomination! Most kind indeed πŸ™‚ I love this recipe and like to serve pies like this – perfect portions and all the ice cream can melt into the middle. Yum!!

  2. Good Cooks says:

    Congrats fati on the a ward, and thanks darling for passing it, I realy appreciated.
    As for the tart, one of my favourite too, I like those such quick and easy recipes.

  3. Eva@ says:

    Congratulations on the award. Charles at Five Euro Foods nominated me this past week, I have yet to post about it. Such an honour! I love puff pastry and fruit, wonderful! I can see this being a very tasty breakfast too (maybe minus the ice cream, that might just be a bit too much!)

  4. Charles says:

    Congratulations Fati! You know, I really don’t use pastry much in my cooking. I think I got put off because no matter what type I buy from the store (talking mainly about puff here) it always stays flat and never puffs up 😦 I guess I should try making it myself, and then I could have delicious berry pies, like yours! πŸ™‚

  5. fati's recipes says:

    Aww, thanks everyone! It’s always nice to know there are such wonderful people out there… πŸ™‚
    Oh, Charles, I couldn’t possibly know why the store’s puff pastry wouldn’t puff… I’ve heard and seen that making your own isn’t “hard” but it’s not very easy, either… Being a guy, I think it’d be easier for you to handle all the rolling and flipping and re-rolling… I couldn’t do it, I don’t have the biceps for it! πŸ˜›

    • fati's recipes says:

      Oohh, how did it turn out? I hope it was as delicious as the one I made… my little sis who helped me make it still recalls it and occasionally bugs me to make it again.
      I know there was a request for a mexican dish with chicken or meat in it, but since starting uni, I haven’t had a chance to cook the things I love, let alone things I’m not entirely familiar with. Will get there one day. Just wait. πŸ™‚

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