CLASSIC STRAWBERRY TART. 28/06/14
A traditional dessert that is equally good with raspberries, plums and apricots.
INGREDIENTS METHOD

Serves 6-8


200g/7oz plain white flour
100g/3 ½ oz butter

 

For the crème pâtissière
275ml/½ pint whole milk 
1 vanilla pod, halved and seeds scraped
4 egg yolks 
75g/3oz caster sugar 
Zest of ½ lemon
1 tbsp plain flour
2 tbsp crème fraîche

200g/7oz strawberries, hulled

Put the flour and butter into a large bowl. Using a fork, mash the butter into the flour until it resembles breadcrumbs (or use a food processor). Stir in 4 tbsp cold water and quickly bring the pastry together into a sticky ball of dough. Wrap the dough in film and place in the fridge to rest for at least 30 minutes.

 

Preheat the oven to 180C/350F/gas 4. Put the pastry on a floured surface and roll it out to 3mm thickness, then press it into a 24cm tart tin using your fingers. Cut away any pastry that hangs over the edge. Place in the freezer for 30 minutes, then bake for 10-15 minutes until golden. Leave to cool.

 

To make the crème pâtissière, put the milk and vanilla pod in a pan, bring to the boil, then take off the heat and leave to infuse for 5 minutes. Whisk the yolks and sugar in a large bowl for 3 minutes until light, then fold in the flour and lemon zest. Slowly pour the warm milk into the egg mixture, whisking continuously. Clean out the pan, then pour the mixture back in and gently return to the boil, stirring until it has thickened. Take the pan off the heat and pour into a bowl. Leave to cool, then cover with clingfilm and place in the fridge until chilled.

 

Discard the vanilla pod, pass through a sieve if it’s a little lumpy and fold the crème fraîche through the crème pâtissière. Spoon into the tart tin. Halve the strawberries and place in concentric circles, starting from the middle. Place in the fridge to set for at least 30 minutes, then serve.

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CLASSIC STRAWBERRY TART. 28/06/14
A traditional dessert that is equally good with raspberries, plums and apricots.
INGREDIENTS

Serves 6-8


200g/7oz plain white flour
100g/3 ½ oz butter

 

For the crème pâtissière
275ml/½ pint whole milk 
1 vanilla pod, halved and seeds scraped
4 egg yolks 
75g/3oz caster sugar 
Zest of ½ lemon
1 tbsp plain flour
2 tbsp crème fraîche

200g/7oz strawberries, hulled

METHOD

Put the flour and butter into a large bowl. Using a fork, mash the butter into the flour until it resembles breadcrumbs (or use a food processor). Stir in 4 tbsp cold water and quickly bring the pastry together into a sticky ball of dough. Wrap the dough in film and place in the fridge to rest for at least 30 minutes.

 

Preheat the oven to 180C/350F/gas 4. Put the pastry on a floured surface and roll it out to 3mm thickness, then press it into a 24cm tart tin using your fingers. Cut away any pastry that hangs over the edge. Place in the freezer for 30 minutes, then bake for 10-15 minutes until golden. Leave to cool.

 

To make the crème pâtissière, put the milk and vanilla pod in a pan, bring to the boil, then take off the heat and leave to infuse for 5 minutes. Whisk the yolks and sugar in a large bowl for 3 minutes until light, then fold in the flour and lemon zest. Slowly pour the warm milk into the egg mixture, whisking continuously. Clean out the pan, then pour the mixture back in and gently return to the boil, stirring until it has thickened. Take the pan off the heat and pour into a bowl. Leave to cool, then cover with clingfilm and place in the fridge until chilled.

 

Discard the vanilla pod, pass through a sieve if it’s a little lumpy and fold the crème fraîche through the crème pâtissière. Spoon into the tart tin. Halve the strawberries and place in concentric circles, starting from the middle. Place in the fridge to set for at least 30 minutes, then serve.

YOU MAY ALSO LIKE
STRAWBERRIES WITH MASCARPONE CREAM AND SPICED SHORTBREAD. 28/06/14
TORTA DE ACEITE. 22/02/14
TAHINI MILK AND PISTACHIO ICE CREAM. 12/04/14
BUTTERMILK PUDDING WITH RASPBERRIES. 07/06/14
BLACKBERRY AND PORT TRIFLE. 20/09/13
BLACKBERRY AND PEACH LATE-SUMMER PUDDING. 20/09/13
BAY AND QUINCE POSSET. 18/10/14
CARDAMOM & ROSEWATER CAKE WITH YOGHURT AND STRAWBERRIES. 06/09/13
APPLE & DAMSON CHARLOTTES. 11/10/13
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