This is a show-stopping tart, perfect for the Christmas table or for any summer entertaining occasions and it’s so easy to put together. I was inspired by the generosity of berries with the raspberry tarts in Paris so I encourage handfuls of fresh fruit when they’re in season.

Serves 6-8

500g sweet short pastry – I use Paneton

1 cup store-bought custard

½ cup whipped cream

3 cups mix fresh strawberries, raspberries & blueberries OR fresh cherries (de-stoned)

¼ - 1/3 cup sugar syrup

1. Preheat oven to 200 C. Place an oven tray in to preheat. Line a 20cm round tart tin with baking paper.

2. Roll pastry to fit tin, pressing well into the tin around the sides. Chill the tart base in the fridge for 15-30 minutes. Prick all over with a fork, then place on pre-heated oven tray and bake in top third of oven for 5 minutes. Reduce oven to 170 C and continue cooking until golden brown – about 12-15 minutes. Cool completely.

3. Fold custard and whipped cream together and spoon into pastry shell. Fill with berries, then brush berries liberally with sugar syrup to give a glossy finish.

4. Dust with icing sugar, cut and serve with extra whipped cream.

Sugar syrup

1 cup caster sugar

½ cup water

Simmer over a low heat until thickened slightly – about 7-10 minutes. Do not allow it to colour. Cool.