Callum Graham's Summer Fruit Tart

Callum Graham is the Head Chef at Jersey restaurant, Bohemia. And he has created a Summer Fruit Tart recipe.

Serving size: Individual tart – serves 1 (Adjust quantities to serve more diners.) 

Overall prep and cooking time: approximately one hour.

Prep for pastry/ tart case: 10 minutes

Cooking time for pastry/ tart case: 15 – 20 minutes and then allow to cool for a further 20 minutes whilst making the lemon curd

Ingredients for the pastry:

225g plain flour

110g butter, cut into cubes

80g caster sugar

1 large free-range egg

Method:

Crumb together the plain flour and the diced cold butter, once a fine crumb has been produced, mix in the sugar. Next, fold in the egg. If the dough feels too dry, merely add a tablespoon of water.

Cover the dough in cling film and leave it to rest in the fridge for an hour.

Pre-heat the oven to 160 degrees centigrade. 

After the dough has rested, roll it out on a flour dusted work surface until it is about half a cm in thickness. Place over a greased tart mould then place in the fridge for a further 10 mins.

Next, remove the pastry from the fridge and place it on a sheet of baking parchment inside it, then cover with rice (for blind baking).

Place it in the oven for 15 mins. Remove from the oven and carefully remove the baking parchment and rice.

Turn the oven up to 180 degrees and then egg wash the bottom of the tart case. Bake for a further 6-8 mins until the pastry is golden brown.

Remove from the oven and leave to cool, totally.

Ingredients for the lemon curd:

4 large lemons - juiced

4 large lemons - zested

200g fine caster sugar

100g unsalted butter

3 free-range eggs and 1 egg yolk

Method:

Mix the lemon juice, zest, sugar, and eggs together and place into a small saucepan.

Dice your butter into small cubes and have on the side (you will need this at the end).

Take a whisk and start to whisk the mixture together, then place onto the heat and keep whisking until the mixture starts to thicken (this will take 5-6 mins and it is very important to whisk vigorously) 

Once the mixture starts to form soft peaks, take off the heat and slowly whisk in the diced butter.

Mix well until fully combined and then pour into the cooled tart case.

 Place in fridge and leave to set for at least 2 hours.

Finish off the tart by decorating with whatever fresh fruit you have at home,  Callum says "I love to use an abundance of strawberries, raspberries, and blueberries. It’s the most refreshing summer treat."

To learn more about the restaurant and hotel visit https://www.bohemiajersey.com.

Bring me sunshine with Cartmel’s Lemon Drizzle Sponge Pudding

To help lift your spirits this spring, the lovely people at Cartmel Village Shop have created a delicious, individual, handmade Lemon Drizzle Sponge Pudding.

Colour mood charts show yellow as a happy sunshine colour and after the long, dark, winter months a little sunshine could be just what you need to get rid of those winter blues!

This tangy lemon pudding combines soft, zesty, lemon sponge with 33% finest lemon curd. With the increase in demand for personal pudding portions, Cartmel’s Lemon Drizzle Sponge Pudding will be available in individual 120g servings priced £1.50 or, if you really must share, 500g servings priced £4.25.

Simply take off the sleeve, pierce the lid and pop in to a microwave on high for 40 seconds (cat D/750W) or place in a pre-heated oven (180C, Gas mark 5) for 10-15 minutes. Remove film and turn out to serve immediately.

Cartmel Village Shop puddings are available to buy from the Cartmel Village Shop in Cartmel, Cumbria and online at www.cartmelvillageshop.co.uk as well as branches of Waitrose, Booths, Selfridges, Harvey Nichols, Fortnum & Mason, and independent fine foods shops. To find your nearest stockist contact the nice people at Cartmel Village Shop on 015395 58300.