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The base for this light and summery tart can be made a couple of days in advance and stored in an airtight container. You can fill the base 3–4 hours before serving. Use any berries or summer fruits that are in season.

Recipe extract from Incredible Bakes by Caroline Griffiths, published by Smith Street Books, RRP $39.99.

Photography 2016 © Chis Middleton

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