Summer fruit tarts


For the pastry:

  • 300g (10.6 oz) plain flour
  • 1/2tsp salt
  • 140g (5 oz) TREX
  • 20g (0.7 oz) caster sugar
  • 1 egg, beaten
  • Chilled water, to mix 

Summer Berry:

  • 100g (3.5 oz) blueberries
  • 200g (7 oz) strawberries, halved
  • 50g (1.7 oz) caster sugar

Rhubarb and Raspberry:

  • 200g (7 oz) rhubarb, sliced
  • 100g (3.5 oz) raspberries
  • 80g (2.8 oz) caster sugar

Apple and Blackberry:

  • 1 baking apple, peeled, cored and sliced
  • 80g (2.8 oz) blackberries
  • 50g (1.7 oz) caster sugar

To finish:

  • Beaten egg
  • Icing sugar, for sprinkling


  1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
  2. Sift the flour and salt into a large mixing bowl and use your fingertips to rub in the TREX, until the mixture looks like fine breadcrumbs. Stir in the sugar. Add 3tbsp beaten egg and a little water to make a soft, not sticky, dough. Wrap and chill for 10 minutes.
  3. Divide the pastry into 3 equal pieces and roll out separately into circles with a diameter of about 25cm. Transfer to shallow round baking tins with a diameter of about 15cm.
  4. Mix together the three different fruit fillings with the sugar and tip into the pastry-lined tins. Fold the pastry border over the fruit, tucking, overlapping and sealing it to make a free-form tart. Brush with beaten egg.
  5. Bake for 25-30 minutes, until the pastry is crisp and golden. Sprinkle with a little icing sugar and serve warm with cream, ice cream or custard.


Preparation time: 30 mins

Makes: 3 tarts, 2-3 servings each

Nutrition: n/a



These tarts should look quite haphazard, so you don’t have to be too precise about the way they look – it’s all part of their charm! You could simply make one larger tart with your favourite fruit filling to serve 6 people.

  • Recipe courtesy of TREX
  • For more great recipes see Yours Magazine out every fortnight, on a Tuesday.