Lemon Tart with Summer Berries

Roll the pastry on a lightly floured work surface in one direction, turning clock wise after each roll into a circle about 3cm thick and slightly larger than a 23 x 2cm loose-bottom fluted flan tin.

Fold the pastry over the rolling pin and use to line the flan tin. Press the pastry into the flutes all the way round the tin.

Trim the edges by rolling the rolling pin over the top of the flan tin, this will help to remove any excess pastry. Prick the base with a fork and chill in the fridge for 30 minutes.

Heat the oven to 200°C/Fan180°C/Gas Mark 6.

Meanwhile, beat 3 eggs and 2 egg whites together until well combined. Gradually beat in the icing sugar using a balloon whisk, it doesn’t have to be fully mixed.

Stir in the lemon juice and zest. Set aside until ready to use.

Place the chilled pastry case on a baking sheet. Line the pastry case with scrunched up baking parchment. Fill with either baking beans, rice or dried old beans to weigh it down. Place in the centre of the oven and bake blind for 20 minutes.

Take the pastry case out of the oven and lift out the paper and baking beans. Brush the base and sides with the beaten egg and put back in the oven for a further 10 minutes or until the base is cooked and golden.

Beat the crème fraîche in a large mixing bowl. Sieve the lemon mixture into the crème fraîche. Whisk until the lemon mixture is blended. Pour into a jug.

Place the pastry case in the oven with the oven shelf half out and pour in the lemon filling. Push the oven shelf back into the oven.

Reduce the heat to 150°C/Fan130°C/Gas Mark 2. Bake for 25-30 minutes or until just set with a slight wobble in the centre.

Cool on a wire rack for at least 1 1/2 hours. Remove the flan tin and place on a serving plate. Top with raspberries, strawberries, blueberries and blackberries and a dusting of icing sugar. Serve with cream.