This strawberry tart recipe makes a super delicious summer tart. The sweet pastry is filled with a creamy crème pâtissière and decorated with small, whole strawberries which are then glazed. Just slice and enjoy.
- Preparation time: 1 hour
- Chilling time: 1 hour 15 minutes
- Cooking time: 28 minutes
- For the pastry
- 170 g (6 oz) plain flour/cake and pastry flour (1⅓ cups)
- 115 g (4 oz) unsalted butter, chilled and cubed (½ cup, or 1 stick)
- 40 g (1½ oz) caster/superfine sugar (3 tbsp)
- 1 egg, medium (U.K.)/large (N.A.)
- For the crème pâtissière
- 70 g (2½ oz) caster/superfine sugar (5 tbsp)
- 2 eggs, medium (U.K.)/large (N.A.), yolks only
- 28 g (1 oz) cornflour/cornstarch (¼ cup)
- 240 ml (8 fl oz) semi-skimmed/2% partly skimmed milk (1 cup)
- 1 tsp vanilla extract
- 180 ml (6 fl oz) double cream/whipping cream or heavy cream (¾ cup)
- For the topping
- 450 g (16 oz) strawberries (ideally the same size) (about 3 cups)
- 3 tbsp strawberry jam, sieved
- You will also need a 23 cm (9 inch) round springform tin/pan.
Whiz flour and butter in a food processor until crumbly, or rub the butter into the flour using your fingertips.
Add the sugar and whiz to mix.
Now separate the egg and reserve the white for later.
Add the yolk and 1 tablespoon of very cold water and either pulse or stir with a palette knife to bring the pastry together. (It will be a stickier than shortcrust pastry.)
Shape into a disc, wrap in clingfilm/plastic wrap, and chill for 30 minutes.
Now make the crème pâtissière.
Mix together the sugar, yolks, and cornflour/cornstarch in a medium bowl until it forms a smooth paste.
Heat the milk and vanilla extract until just boiling. Then gradually whisk the milk into the egg mixture.
Return the mixture to the pan and stir continuously, letting it gently bubble until the mixture has thickened.
Now spoon into a large bowl, cover, and leave to cool and then chill.
Once the pastry has rested, roll out quite thinly. This is made easier by rolling the pastry between two large pieces of clingfilm/plastic wrap, lightly dusting the bottom piece and the pastry with flour before rolling out.
Once rolled out, peel off the top piece of clingfilm/plastic wrap and carefully flip over and line the tin/pan, allowing the pastry to come about 3 cm (1¼ inches) up the sides. Trim to neaten. This pastry is quite forgiving and if it tears while lining the tin, it can be easily patched without spoiling the result.
Prick the base all over with the tines of a fork then chill for 15 minutes.
Meanwhile preheat the oven to 190°C (375°F) (gas 5).
Line the pastry and fill with baking beans. Bake for 15 minutes. Remove the paper and beans and return to the oven for a further 5 minutes, covering the top with parchment paper if it is browning too quickly.
Remove from the oven and use enough reserved egg white to brush the inside of the pastry. Return to the oven for 2–3 more minutes to seal the pastry.
Leave to cool in the tin/pan and then remove and transfer to a serving plate.
No more than 2 hours before serving, whip the cream until stiff.
Next whip the custard to loosen it a little and then whisk in 1 tablespoon of the whipped cream.
Now fold in the remaining cream.
Spoon into the pastry case. Level the surface and chill for 30 minutes until set.
Meanwhile, wash, pat dry, and hull the strawberries.
Arrange on top of the crème pâtissière. (If not serving straight away, chill until needed.)
Just before serving, brush the strawberries with the jam to glaze. (If the jam is really thick, loosen it with a little hot water.)
Updated: June 8, 2020
A light pastry base is filled with a creamy, citrus filling that makes this tart very refreshing.
Tarte au Citron
- Preparation time: 40 minutes
- Standing time: 40 minutes
- Cooking time: 50 minutes
- For the pastry
- 225 g (8 oz) plain/all purpose flour (1¾ cups)
- 2 tsp caster/superfine sugar
- 115 g (4 oz) cold butter (½ cup, or 1 stick)
- a pinch of salt
- For the filling
- 3 lemons, juice only(9 tbsp)
- ½ orange, juice only
- 225 g (8 oz) caster/superfine sugar (1 cup + 2 tbsp)
- 3 eggs, large (U.K.)/extra large (N.A.)
- 2 eggs, large (U.K.)/extra large (N.A.), yolks only
- 140 ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
- You will also need a 27cm (10½ inch) loose-based tart tin, greased and floured.
For the pastry
Sift the flour and salt into a mixing bowl.
Cut the butter into small cubes and add to the flour. Rub in the butter, at the same time lifting the flour well out of the bowl to incorporate as much air as possible.
When the mixture resembles dry breadcrumbs, add the sugar.
Then sprinkle over 3 tablespoons of cold water and, using a palette knife, bring the mixture together until it begins to form clumps. Add a little more water (no more than 1 tablespoon) if the mixture seems dry. Using your hands, bring together into a ball by kneading lightly. Cover in cling film/plastic wrap and refrigerate for 20 minutes to relax the pastry.
(Alternatively, use a food processor.)
Roll out the pastry on a lightly floured surface until it is 5cm (2 inches) larger than the size of the tart tin. Carefully transfer to the tin without stretching the pastry. Gently press down into the sides of the tin, then trim by running the rolling-pin over the top to cut the pastry level with the rim. Return to the fridge for a further 20 minutes to firm up.
Meanwhile, preheat the oven to 200°C (400°F) (gas mark 6).
Prick the pastry base all over, line with baking paper and add baking beans, making sure they spread to the edge. Bake for 15 minutes.
Remove the paper and beans and bake for a further 10–15 minutes until golden. Put to one side to cool a little before filling.
For the filling
Meanwhile, make the filling. Reduce the oven temperature to 150°C (300°F) (gas mark 2).
Strain the juice of the lemons and orange into a bowl.
Add the sugar, eggs, and egg yolks and whisk just enough to blend in the eggs. Whisk gently to avoid the mixture becoming too frothy.
Stir in the cream.
Then strain the mixture into a jug.
Carefully remove the tart shell from the tin and place on baking sheet. Pour the strained mixture into the tart shell. Very carefully slide onto the oven rack and bake for 20–25 minutes until just set. Then leave to cool.
Just before serving dust icing/powered sugar over the lemon tart using a small sieve. Serve at room temperature.
Updated: November 19, 2019
This is a very easy open tart to prepare. It has a light and crispy pastry base that is filled with fresh peach slices and blueberries. What makes this extra special is the topping of crème fraîche mixed with peach schnapps liberally spooned over the tart to serve.
A Special Peach and Blueberry Tart
- Preparation time: 35 minutes
- Cooking time: 25–30 minutes
- For the tart
- 3 medium ripe peaches
- 28 g (1 oz) chopped hazelnuts (or walnuts), roasted (¼ cup)
- 14 g (½ oz) plain/all-purpose flour, plus extra for rolling
- 50 g (1¾ oz) light muscovado/soft light brown sugar (3 tbsp)
- 1 pack frozen rolled puff pastry, you will need 250 g, thawed
- 1 egg, lightly beaten
- 85 g (3 oz) blueberries (½ cup)
- For the topping
- 150 ml (5 fl oz) crème fraîche (⅔ cup)
- 2 tbsp peach schnapps
- You will also need a shallow, rimmed baking sheet to fit a pastry circle measuring 22½ cm (9 inch).
Preheat the oven to 190°C (375°F) (gas 5).
If you can’t buy chopped nuts that are already roasted, then roast regular chopped nuts as follows. Heat a small frying pan/skillet and tip in the nuts. Cook over a low heat, tossing frequently, until they just begin to turn colour and smell nutty. They can burn very easily so watch them. Then put to one side to cool.
Put the peaches in a large bowl, cover with boiling water and leave for 30 seconds. Drain off the water, replace with cold water and then peel away the skins.
Cut each peach into half and remove the stones. Now divide each half into three and put to one side.
Pulse the nuts in a food processor until they are finely ground (more like ground almonds). Now add the flour and 20 g (¾ oz) (4 tsp) of the sugar and stir to mix in.
Next unroll the pastry on a floured surface. Depending on the size of the pastry you may need to roll it a little to achieve a square that is 25 cm (10 inch). Then trim the edges to make a 22½ cm (9 inch) circle. Lift this on to the baking sheet.
Sprinkle the nut mixture in the centre of the circle spreading it to within an inch of the edge of the pastry.
Arrange the peaches in concentric circles on top of the nut mixture.
Next brush the border of the pastry with some of the egg. Then fold in the edges of the pastry, pleating them as you go, so that the folded-in edges just touch the peaches.
Now scatter the blueberries on top of the peaches.
Brush the pastry rim with egg and then sprinkle the whole tart with the remaining sugar.
Bake on the middle shelf of the oven for 25–30 minutes, until the pastry is crisp and golden.
Meanwhile, stir the peach schnapps into the crème fraîche and spoon into a serving jug or bowl.
When the tart has cooked, remove to a serving plate and serve with the peachy crème fraîche.