Mulberry Tarts

We have planted a few new trees this year – a mulberry, raspberry, pear and a passion fruit vine.  Unfortunately everything except for the passion fruit is too young to bear any fruit.  The mulberries in these tarts come from a special mother at the girls school (thanks Lisa 🙂 ).  Growing up we had a mulberry bush in the back yard and I loved eating the mulberries but my mother hated scrubbing me from head to toe to remove the purple stains – I still love to eat them but after having countless layers of skin scrubbed off I have learnt to wear gloves when cooking with mulberries.  For something different today I made the shortcrust pastry with white spelt flour.  These tarts are simple to make and are delicious 🙂

Pastry

• 250 g white spelt flour (or any smooth plain flour)
• 125 g very cold butter
• 1 egg yolk
• 1/4 cup coconut sugar (optional)

Combine the flour and sugar in a medium mixing bowl – making sure to break up the lumps in the sugar.  Grate the butter into the bowl and then rub through the flour with your fingertips until the mixture resembles coarse bread crumbs.  The finer you get your mixture the smoother your pastry will be.  Add egg yolk and work with your hands to bring together to form a smooth pastry. If your mixture is dry add 1 teaspoon of cold water at a time until smooth.  Roll out dough in between two sheets of baking paper and cut out circles to fit your muffin tray using a scone cutter or floured glass.  Press discs of pastry into your muffin tray.  Refrigerate for 20-30 minutes until dough hardens slightly.

Filling

• 2-3 cups fresh mulberries
• 2 tablespoons maple syrup
• 3 teaspoons corn flour

Combine the berries (making sure you have removed all stems) and maple syrup in a mixing bowl.  Gently crush berries lightly (just enough to create some juice) and then stir through cornflour.  Spoon berry mixture into prepared muffin trays and bake in a 180 degree oven for 30 minutes.  Serve with some fresh cream or home made ice cream.  Enjoy 🙂