Berry Tart

Pastry  

Pre-heat oven to 190°C.  Grease a pie dish, approx. 20cm in diameter, with oil spray.  

Place FATE mix, margarine, and salt, into a mixing bowl.  Dust a clean worksurface with extraFatemix.  

Using fingers, rubtheFATE mix into the margarine until the mixture resembles fine breadcrumbs; approx. 2min. (check by gently moving bowl from side to side, any larger pieces will sit on top and so the mixture requires a little extra rubbing).   

Continue to rub mixture with fingers, until mixture resembles coarse breadcrumbs, approx. 

1-2min more (check by squeezing mixture in palms, it will hold together). 

Stir together water and sugar in a small jug (sugar does not dissolve).  Pour overFate/margarine mixture.  Using a large metal spoon, stir well into mixture, it will resemble a very thick batter.  Rest 2min. 

Spoon dough onto dusted surface.  Using hands, gently knead until a smooth ball is formed (use a little extra FATE mix to stop dough sticking to surface, if needed). 

Dust top of dough ball with extra FATEmix.  Using a rolling pin, flatten dough until a circle is formed, approx. 20cm in diameter.

Place dough into prepared dish.  Place a piece of baking paper over uncooked crust and add 2 cups rice(or pie weights), spread evenly.  Bake 15min., remove paper and rice/pie weight, return to oven, bake further 10min. Remove from oven and cool. 

Place 2 cups berries, and sugar in a food processor or blender.  Puree. 

Spread remaining berries evenly across cooled pie crust.  

Place cornflour into a small saucepan, whisk in pureed berries.   Bring to boil, lower heat, simmer, whisking often until thickened, approx. 5min.  Pour over berries inpiecrust.  

Cool to room temperature or chill before serving.