Berry Tart with Ginger CreamJohn Kernick
Don't worry — you won't need a giant oven for this king-size tart. It's made in 4 quadrants, baked one at a time. And because the recipe uses packaged puff pastry, it's fairly simple to prepare.
Cooks' notes:
·All 4 quadrants of pastry can be prepared (but not baked) 1 day ahead and stacked in freezer between sheets of parchment paper. Let each section stand at room temperature until no longer frozen solid but still firm, about 5 minutes, before baking.
·Ginger cream can be made 1 day ahead and chilled, covered.
·Assembled tart can be kept at cool room temperature 3 hours before serving.
