Making this felt like back-to-basics baking. No bowls, no electric mixers.
The pastry is Pate Brisee. Plain flour, a little salt, butter, an egg yolk, a little caster sugar and cold water. Worked together by hand on the worktop for a supple and pliable dough. The pastry bakes to a crisper texture than shortcrust.
The pastry is rolled to a roughly round shape, then folded and pleated to encase the mound of fruit. Tarts don’t come much more rustic than this.
Broad Street Baker 