Red Berry Tart


Serves: 8-10
Prep Time: 20 min (plus refrigeration time)
Cooking: Time: 50 min

If you don’t have time to make your own pastry use frozen sheets of short pastry. Be sure to defrost on the kitchen bench before use.


  • 1 ¼ cups plain flour
  • ½ cup icing sugar
  • 125g cold unsalted butter, cut into cubes
  • 2 Tbsp iced water, approximately
  • 1/3 cup Barker's Three Berry Jam


  • ¾ cup smooth ricotta
  • 2 Tbsp caster sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract



For the pastry:

  1. Pre heat oven to 180ºC.
  2. In a food processor, process the flour, icing sugar and butter until crumbly. Add enough iced water to make the mix come together. Knead dough gently on a lightly floured surface, wrap in plastic and refrigerate for 20 minutes.
  3. Grease a 12.5cm x 35cm (or 24cm round) loose based tart tin.
  4. Roll pastry between 2 sheets baking paper and ease into tin. Trim excess and tidy with your fingers to fit neatly. Prick base with a fork. Refrigerate for 15 minutes.
  5. Place tin on an oven tray. Cover pastry with baking paper, fill with pastry weights or uncooked rice. Bake for 10 minutes.
  6. Remove baking paper and weights. Cook for 10 minutes.
  7. Spread jam over base, cook for 2 minutes.

For the Filling:

  1. In a mixing bowl, combine all filling ingredients. Pour into pastry case and cook for 20 minutes or until ricotta is set. Remove from oven and cool completely.
  2. Using a small saucepan, bring the orange juice and jam to the boil, stirring until smooth. Reduce heat and simmer for 5 minutes. Add the strawberries and simmer for 5 minutes.
  3. Remove strawberries from syrup with a slotted spoon, cool slightly and place on tart. Retain syrup for serving.
  4. Serve slices of tart with syrup.