Strawberry tart

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal377
  • fat22g
  • saturates13g
  • carbs39g
  • sugars23g
  • fibre2g
  • protein4g
  • salt0.2g
  • Ingredients
  • Method
  • Ingredients

  • 125g unsalted butter, softened slightly

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 85g icing sugar
  • 1 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200g plain flour, plus extra for dusting
  • 100g strawberry jam
  • 500g strawberries, (small hulled, large sliced)

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 2 tbsp apricot jam
  • For the crème pâtissière

  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a ‘complete’ food…

  • 150ml double cream
  • 1 tsp vanilla extract
  • 3 egg yolks
  • 60g caster sugar
  • 3½ tbsp cornflour
  • 50g butter, cubed and softened

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • Method

    1. Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.

    2. Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.

    3. Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool. 

    4. To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed. 

    5. Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries. 

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