Look, I know we’ve had torrential rain today. Don’t let that dampen your holiday spirit. With a UV lamp, a summery dessert and a sandpit to rest your feet in – or a handy cat litter tray – you can work all kinds of magic.

Here’s the summery dessert you’re looking for, courtesy of the frankly amazing Cheeky Kitchen: Plump and Perfect Berry Tart. It is fruity, yummy and looks all kinds of impressive. Best of all, it’s so easy that even kitchen dunces like myself can put it together in half an hour. I had to take twice as many step-by-step photos this week, just to get this post beyond two paragraphs.

So, here we go. Start with ready-rolled puff pastry (you can buy the stuff you roll out yourself, of course, but since you need to end up with two identical rectangles, you might’s well let a machine do the rolling for you). My box unexpectedly contained only one sheet of pastry, so I cut it in half. Then flour or grease a baking tray and lay the rectangles one on top of the other on the tray. That goes in the oven by itself for about 15 minutes. I brushed mine with milk first, because I never pass up an opportunity to use a pastry brush.

Once the pastry was out of the oven, I couldn’t help noticing that it was approximately twice the height of the tart in the photograph. I’d have a job balancing fruit on top of that, so I did a bit of cautious prodding to let the air out, until the pastry had reduced in size enough to go at it with a rolling pin.

You roll down the centre to create a little pastry well. Don’t be alarmed if you’re surrounded by little flying pieces of puff pastry dust at this point; just don’t roll too enthusiastically.

On goes the yoghurt. The recipe calls for vanilla flavoured Greek yoghurt, mixed with a vanilla bean. I used just plain Greek yoghurt, mostly because – I confess – the natural stuff is cheaper, plus I hadn’t the first clue where to find a vanilla bean in Tesco (do they come in ones? How large are they? How would you scan one at the till? A mystery).

Then comes the fruit. I stuck to the suggested kiwi fruit, raspberries and blackberries, because the latter two are in season at the moment and are on sale. You could use whatever fruit you prefer, of course. At the moment, I’d stick to the berries: it’s been a good year for berry-growing, and they’re HUGE. I did have a small crisis when I got out my two kiwi fruit and suddenly realised I hadn’t the faintest idea what to do with them. We’ve never eaten them at home before. The last time I had this kind of existential dilemma, I was faced with chopping up a leek and couldn’t remember which bits you actually eat (don’t judge me).

Google to the rescue.

Turns out you chop off the ends, peel and then dice. It’s ok for the middle bits to stay in. Isn’t it amazing what helpful people have put on the internet?

Finally, microwave some clear honey for a few seconds, and drizzle over as you wish.  Because I’d used unsweetened yoghurt, I ended up using quite a lot of honey. But if you’d gone for vanilla yoghurt, you probably wouldn’t need very much.

And there it is.

Doesn’t that look fabulous? You chop it up with a pizza slicer too, which makes any dessert worth having, in my book.

 

Deliciousness: The combination of fruit, pastry, yoghurt and honey is wonderful. Depending on the types of fruit and yoghurt you’ve used, you may need to sweeten to a greater or lesser extent. But you could always have honey on the table, so people could help themselves. Or eat it with icecream.

Complexity: A great deal easier than pie. It’s done in thirty minutes or less, even if you’re the kind of idiot who doesn’t know how to chop up a kiwi fruit.

Washing-up pile: A baking tray, a rolling pin, and a few spoons. A cinch.

Casualties: None. I didn’t even add to my burn collection. A winner!

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