Baker: Paulina Brzezinska
Serves: 8-10
Prep time: 4 hrs
Bake time: 20-30 minutes
Flours used:Premium Plain Flour
Method:
Prepare the crust:
- In a large bowl, mix together the flour, sugar, and salt.
- Add the cubed butter and use a pastry cutter or your fingers to incorporate the butter into the flour mixture until it resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 3 tablespoons of ice water.
- Add the egg mixture to the flour mixture and mix until the dough just comes together. If the dough is too dry, add the remaining tablespoon of ice water.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C).
Roll out the dough on a lightly floured surface into a circle large enough to fit a 9-inch (23cm) tart pan. Gently press the dough into the pan, trim off any excess dough, and prick the bottom with a fork.
Line the tart crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 15-20 minutes, until the edges are lightly golden. Remove the weights and parchment paper, and bake for another 5-10 minutes, until the crust is fully cooked. Remove from the oven and let it cool completely.
Prepare the white layer:
- In a medium bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and well combined. Set aside.
Prepare the red layer:
Gently warm the raspberry jam in a saucepan over low heat, just until it becomes spreadable. Set aside.
Prepare the blue layer:
- In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries have released their juices, about 10-15 minutes.
- In a small bowl, mix the cornstarch and water to create a slurry.
- Stir the cornstarch slurry into the blueberry mixture, and continue cooking until it thickens, about 2-3 minutes. Remove from heat and let it cool to room temperature.
Assemble the tart:
- Divide the cooled tart crust into three equal sections.
- Spread the white mascarpone filling in the first section, making sure to keep the filling within its designated area.
- Carefully spread the raspberry jam in the second section, again keeping it within its own area.
- Spoon the cooled blueberry compote into the third section, ensuring that it doesn't mix with the other fillings.
Chill the assembled tart in the refrigerator for at least 2 hours before serving to allow the fillings to set.
Enjoy your Royal Monarchy Tart at the coronation of Charles!
Thank you so much to Paulina Brzezinska - @paula_life_experience for providing this recipe. If you’d like to see more, please visit their Instagram page. The Runner up of the FitForKing Competition.
