When I was growing up an ugly little berry tart with a touch of whipped cream was a treat my brothers and sisters and I all loved. Baking doesn’t always have to be precise and perfect. Sometimes just throwing everything together in a rough little pastry can be good for the soul.






Skill level

Average: 3.6 (19 votes)


  • 2 punnets fresh blackberries
  • 2 tbsp caster sugar
  • 1½ tbsp cornflour
  • 300 ml thickened cream, to serve

Shortcrust pastry

  • 250 g plain flour
  • 65 g caster sugar
  • 125 g very cold unsalted butter
  • 1 egg yolk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 20 minutes

To make the pastry, combine the flour and sugar in a large bowl. Working quickly, grate the butter into the bowl and rub the butter into the flour mixture until it resembles breadcrumbs. Add the egg yolk and, if necessary, a teaspoon or two of cold water to bring the dough together. Push a small amount of dough into each hole of a muffin pan and around the sides to line it evenly. Refrigerate for 20 minutes until firm.

Preheat the oven to 180°C.

Place the berries into a bowl and stir in the caster sugar. Lightly crush with the berries and stir through the cornflour. Spoon the mixture into the tart cases, then bake for 25-30 minutes or until pastry is golden. Allow to cool.

Pour the cream into a large jar of at least 450 ml capacity. When ready to serve shake the jar for about 5 minutes until the cream is aerated and “whipped”. Serve the picnic tarts with the cream.