英式莓果酱挞 Englan d Style Fruits Tart

将室温软化牛油和糖粉混合均匀后， 加入剩下所有的材料，揉成团后，用烘 培纸包起，放进雪柜隔一夜。 Mix the softened butter and sugar at room temperature, add all the remaining ingredients, knead it into a dough, wrap with baking paper and keep into refrigerator overnight.(

取出挞皮，室温软化10分钟后，分成 6-8份(视模具大小)，然后取一份面 团，用手指按压的方式，将面团按入 模具内，然后用叉子在面团上戳上 洞，即可送入预热180度的烤箱内， 烤22-25分钟至金黄，即可取出待 凉，备用。 Take out the tart crust , and soften at room temperature for 10 minutes, divide it into 6-8 portions (depending on the size of the mold), then take a portion of the dough, press with your fingers, and then poke the hole with the fork. Bake it into the preheated 180ºC oven for 22-25 minutes until golden brown, remove and let it cool and set aside.(

将所有材料倒入锅内，拌匀，使之迅 速解冻。 Pour all the ingredients into the pot, mix well and thaw them quickly

开小火将浆果煮至出汁后，即可转中 火，不停搅拌将浆果煮成浓稠果酱，即 可装入消毒的玻璃瓶，备用。 After the berries are boiled on a low heat until the juice comes out, turn to medium heat, keep stirring to cook the berries into a thick jam, then transfer it into a sterilized glass bottle and set aside

将浆果果酱，沥去果酱汁，只取果肉， 放入挞皮里，然后送进已预热180ºC 的烤箱内，烤5分钟即可取出，刚出炉 的果酱挞可是很烫嘴的，待凉后才享 用。Drain the berry jam to remove the jam juice, take only the pulp, put it into the tart crust, and then put it into the preheated 180ºC oven, bake for 5 minutes, remove from oven and wait until it cools down and enjoy