Nigella's Baked Summer Fruit tart

[Wigeon]

Away from home at the moment and have an urge to make this - would anyone be ever so kind and post the receipe please? (brief summary fine!). It's not on her website, or anywhere else on the web as far as I can find.

Also, the first (and only) time I made this the custard middle did not set at all - it tasted fantastic but was the consistency of normal custard. Any tips? Thinking I might need to cook it on a lower temperature for longer?

Do you know which book it is in?

Oh sorry - Domestic Goddess.

Sorry! I have two of her books but not that one. Hopefully someone else will find it

Thanks anyway!

Hungry bump?

pastry
175g soft unsalted butter
150g caster sugar
6 large egg yolks
350g flour, pref Italian 00
1 high sided 25cm flan case

custard
8 large egg yolks
125g caster sugar
600ml creme fraiche
zest 1 orange

glazed fruits
225g summer fruits
4 tablespoons blackberry jam
2 tablespoons water

For pastry, cream butter and sugar add yolks one by one then fold in flour gently. Form into disc wrap in clingfilm and fridge for at least 2 hours.

Preheat oven 190c/Gas 5 put in a baking sheet. Roll out pastry and line tart case leaving 3cm overhang. Rest in fridge 20 mins then trim off excess pastry by rolling over top with rolling pin. Blind bake for 15-20 mins. Remove beans and foil and dry out base for a few mins. Half fill sink with cold water if you need to salvage custard later. Whisk yolks and sugar together til creamy and pale. Warm creme fraiche in pan then whisk in yolks and sugar adding zest. Put everything back in pan, and return to heat, whisking continuously until it becomes thick. Keep heat low be patient. Pour custard into cooked pastry shell and top with summer fruit mix. Bake in oven lightly covered with foil for 10 minutes. Uncover tart and cook for a further 5 mins.
Put jam and water in pan and warm. Using pastry brush lightly coat fruits with the glaze. Leave to cool for a little.

You must have an egg excess - 14 yolks!!!!

...I never read posts properly. re the custard set, I did a gooseberry tart yesterday and it needed about 20 minutes longer than the recipe said for a proper set in the middle. tbh, I'm not surprised it didn't set with only 15 mins cooking time. I would give it 20 mins uncovered minimum I think.

Thank you sooooo much taffetacatski! That's really kind of you to post it. I have specially got zillions of eggs for it as I remembered it needed lots. Think I might do a slightly less eggy pastry though.

I will cook it for longer I think and see if that helps.

Would full fat milk work instead of creme fraiche do you think though?

I'm not an expert on custard - I only ever make it in tarts and I always use cream

Report back: made it and it was delicious - did use cream instead of creme fraiche, and cooked it on gas 3-4 for ages instead of gas 5 for no time at all. And it set! (more or less). Thanks again for posting the receipe for me.

No problem, pleased it worked!