Sensational Strawberry Tart Recipe

Posted by Amber Williams on 19th Apr 2022

Sensational Strawberry Tart Recipe

Summer is just around the corner, and as any allotment lover will know, this also brings around the start of strawberry season! Strawberries grown in the garden or allotment are a delectable addition to your favourite dishes and desserts, and this beautiful Strawberry Tart Recipe is a great start.

Wow your friends and family this summer with a gorgeous tart made with fresh strawberries from your own back garden! 


Serves: 12

Prep Time: 35 mins

Cook Time: 45 mins

Ingredients:

- 125g unsalted butter

- 85g icing sugar

- 200g plain flour

- 100g strawberry jam

- 1 egg

- 500g strawberries, sliced

For the pastry cream

- 150ml double cream

- 300ml milk

- 3 egg yolks

- 60g caster sugar

- 1 tsp vanilla extract

- 50g butter , cubed and softened

- 3 tbsp cornflour


Method:

  • Mix together the butter and sugar until smooth. Add the egg and stir till combined, adding the flour gradually after. Combine the mixture with your hands till it creates a dough. Wrap with clingfilm and keep in the fridge for 30 minutes.
  • Sprinkle some flour on the side and roll out the pastry so that it fits in your tin, allowing it to overhang slightly. Stab the pastry with a fork, stopping any air bubbles from rising. Chill this in the fridge for 30 mins.
  • Pre-heat your oven to 200C/180C fan/gas 6. On top of your pastry, add a sheet of baking parchment and cover it with baking beans. Bake the pastry for 15 mins. Remove the beans and parchment and put it back in to bake for another 15-20 mins until golden.
  • Now we make the pastry cream! Add your milk, cream, and vanilla extract in a pan over a medium heat and stir every now and then, bringing the mix to a light simmer. Meanwhile, whisk in your egg yolks and sugar in a bowl. Add the cornflour to the mix after about 3 minutes. Pour some of the hot cream over the egg mix, then pour the warm egg mix back into the pan. Stir until the cream thickens. Transfer this mixture into a bowl, allowing it to cool. After 15 minutes in the fridge, whisk in the softened butter until smooth. Cover with clingfilm and pop in the fridge until needed.
  • Stir the strawberry jam to de-thicken it and then spread it over the base of the pastry. Put the cream mixture on top (you can pipe it on if you prefer, but a spoon is fine). Arrange the cut strawberries atop of the cream in pretty pattern.
  • Serve and enjoy with some cold cream or ice cream.