Strawberry Tart
Crisp sweet pastry filled with vanilla crème pâtissière and covered in concentric rings of halved strawberries, glazed until shiny.
1 hr 25 mins
Weekend Cook
Serves 10
Rate this recipe
Nutrition per serving
330
Calories
6g
Protein
40g
Carbs
16g
Fat
Ingredients
- 225g plain flour
- 125g cold butter, diced
- 50g icing sugar
- 1 egg yolk plus 1–2 tablespoons cold water
- 500ml whole milk
- 1 vanilla pod, split, or 2 teaspoons vanilla extract
- 5 egg yolks
- 100g caster sugar
- 40g cornflour
- 25g butter
- 750g strawberries, hulled and halved
- 3 tablespoons apricot jam or redcurrant jelly
How to make it
1. Pastry Rub the butter into the flour and icing sugar until it looks like breadcrumbs. Add the yolk and just enough water to bring it together. Flatten into a disc, wrap and chill for 30 minutes.
2. Line and blind bake Heat the oven to 190°C (375°F). Roll out the pastry and line a 25cm loose-bottomed tart tin. Prick the base, chill 15 minutes, then line with baking paper and baking beans. Bake 15 minutes, remove the paper and beans and bake 8–10 minutes more until golden. Cool completely.
3. Crème pâtissière Heat the milk with the vanilla until just steaming. Whisk the yolks, sugar and cornflour in a bowl, then slowly whisk in the hot milk. Pour back into the pan and stir over medium heat until it boils and thickens. Cook for 1 more minute, then take off the heat and beat in the butter. Cover the surface with cling film and chill until cold.
4. Assemble Beat the cold custard until smooth and spread it in the pastry case. Arrange the strawberries cut side down in tight rings, starting at the outside and working in.
5. Glaze Warm the jam with a splash of water, sieve it, and brush over the strawberries.
Good to know
- Assemble close to serving so the pastry stays crisp
- The case and custard can both be made a day ahead
Cooking ability level
Photos
