Rose, Lychee and Raspberry Fruit Tart
James Morton created this dish for Great British Bake Off ™ Series 3. He was named Star Baker for this designer fruit tart, built to fill a window display and crowned with mini macaroons that Paul Hollywood praised as tricky to make. Paul admired the strong, fully baked pastry case and the lychee crème pâtissière that held its shape, likening the rose flavour to Turkish delight. Mary Berry, tasting her first-ever rose-flavoured tart, called it ‘just perfection’.
- Time: 240 min
Source: Relaxed Recipes
Ingredients
- FOR THE ROSEWATER SWEET PASTRY
- plain flour
- icing sugar
- cold salted butter, diced
- free-range egg yolks
- rose water
- FOR THE LYCHEE CRÈME PÂTISSIÈRE
- full-fat milk
- caster sugar
- cornflour
- butter
- lychees , chopped
- Icing sugar, to dust
- FOR THE MINI MACAROONS
- ground almonds
- A little red food colouring
- free-range egg whites
- water
- FOR THE CRÈME MASCARPONE
- free-range egg
- raspberry liqueur
- agar-agar flakes
- mascarpone
- FOR THE GLAZE, FRUIT AND PRALINE
- punnets raspberries – 1 punnet for jam, 2 for the top
- About 165g caster sugar, for the jam
- whole almonds
- caster sugar, for the caramel
- EQUIPMENT
- cm deep loose-based fluted flan tin
- Food processor
- Baking beans
- Piping bags
- Sugar thermometer
- Saucepan