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.
180ml (6 fl oz) double cream/whipping cream or heavy cream (¾ cup)
For the topping
450g (16 oz) strawberries (ideally the same size) (about 3 cups)
85g (3 oz) strawberry jam, sieved (¼ cup)
You will also need a 23cm (9 inch) round springform tin/pan.
Whiz flour and butter in a food processor until the mixture resembles fine breadcrumbs, or rub the butter into the flour using your fingertips.
Add the sugar and stir to combine.
Now separate the egg and reserve the white for later.
Add the yolk and 1 tablespoon of very cold water to the crumb mixture and either pulse or stir with a palette knife to bring the pastry together. Shape into a disc, wrap in clingfilm/plastic wrap and chill for 30 minutes.
Now make the crème pâtissière.
Mix the sugar, yolks and cornflour/cornstarch in a medium bowl until smooth.
Heat the milk and vanilla extract until just boiling. Then gradually whisk the milk into the egg mixture. Return this to the pan and, whisking continuously, let it gently bubble until the mixture has thickened.
Now spoon into a large bowl, cover, and leave to cool and chill.
Once the pastry has rested, roll out on a lightly floured surface.
Line the tin/pan, allowing the pastry to come about 3cm (1¼ inches) up the sides. Trim to neaten. Prick the base all over with the tines of a fork then chill for 15 minutes.
Preheat the oven to 190°C (375°F) (gas 5).
Line the pastry and fill with baking beans. Bake for 20 minutes. Remove the paper and beans and return to the oven for 5 minutes.
Remove from the oven and brush the inside of the pastry with the reserved egg white. Return to the oven for 3 more minutes.
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 crème pâtissière to loosen it a little and then fold in the whipped 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.
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.
14g (½ oz) plain/all-purpose flour, plus extra for rolling
50g (1¾ oz) light muscovado/soft light brown sugar (3 tbsp)
1 pack frozen rolled puff pastry (you will need 250g), thawed
1 egg, lightly beaten
85g (3 oz) blueberries (½ cup)
For the topping
150ml (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 20g (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 25cm (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.
2 eggs, yolks only, large (U.K.)/extra large (N.A.)
140ml/5 fl oz/¼ pint double cream/whipping cream
A 27cm/10½ inch loose-based tart tin, greased and floured
For the pastry
Sift the flour and salt into a mixing bowl and add the sugar. Cut the butter into small cubes and add to the flour. Rub the butter into the flour, lifting the flour well out of the bowl to incorporate as much air as possible.
When the mixture resembles dry breadcrumbs, sprinkle over 3 tablespoons of cold water and, using a palette knife, bring together until it has formed clumps. Add a little more water (no more than 1 tablespoon) if the mixture is dry. Using the hands, bring together into a ball by kneading lightly. Cover in cling film and refrigerate for 20 minutes to relax the pastry.
(Alternatively, use a food processor. I just prefer making pastry by hand.)
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.
Preheat the oven 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. Leave to cool.
Dust icing sugar over the lemon tart using a small sieve and serve immediately at room temperature.