Remember skinning your knees scrambling to the highest branches of the local mulberry tree to get at the juicy berries at the top? Coming home and copping it for having mulberry stains all down the front of your school uniform? Same. We came across this recipe by lucio galletto (sydney restaurateur extraordinaire) at the height of summer and the berries were amazing at the markets. Friends were also kind enough to let us pretend we were kids again and pinch mulberries from their tree. So this recipe comes complete with scraped knees, stained t-shirts and red teeth. And big thanks to matt and melie for the mulberries.
According to lucio, you can substitute the berries for figs too, so we will probably come back to you with that version when our sugar levels have dropped back to normal.
500g plain flour, sifted
170g pure icing sugar, sifted
250g chilled butter, chopped
1 egg yolk
80g caster sugar
zest of 1 lemon, finely grated
zest of 1 orange, finely grated
1 vanilla pod, split|
mixed fresh berries
icing sugar for sprinkling
Mix together flour and icing sugar in a large bowl. Using fingertips, rub in butter until mixture becomes sandy. Add 2 of the eggs and use a flat knife to mix lightly until combined. Press together to form a dough ball and divide in two. Wrap each portion in glad wrap. Chuck one in the fridge to rest for 1 hour and freeze the other.
Grease a 24cm loose-based fluted tart tin. Put the chilled pastry on a floured surface and roll into a very thin circle, about 4-5cm larger in diameter than the tin. Line tin with pastry and press gently into bottom and sides. Pinch any excess pastry 1cm above the rim of the tin (to allow for shrinkage) then put in fridge for an hour to rest.
Preheat oven to 160° celsius. Line the pastry shell with baking paper, fill with uncooked rice or baking beads, and blind bake for 20-25 minutes until pale gold. Remove from oven and discard paper and weights.
Beat the remaining egg and lightly brush over the pastry shell to seal the surface then chuck it back in the oven for a minute or two to set. Remove and transfer to a wire rack to cool. If you want, you can trim the pastry with a sharp knife but this takes skill and patience and we have neither so we just pretended we were going for a rustic look. Reduce the oven temperature to 110° celcius.
To make the filling, whisk together the egg, egg yolk, caster sugar, lemon and orange zest, vanilla seeds and cointreau until just combined. Add the mascarpone and combine. Tip the mascarpone mixture into the pastry shell, to about three quarters full. Bake for 1 hour or so, until the surface looks set when you give the tart a gentle wobble. Arrange berries on top and sprinkle with sifted icing sugar.