Roasted Strawberry Tart
Deliciously sweet roasted strawberries scented with vanilla and cinnamon, encased in a wonderfully flakey butter shortcrust pastry. Serve with a creamy vanilla ice cream and you have a match made in flavour heaven.
Roasted Strawberry Tart
Roasted Strawberry Tart
Roasted Strawberry Tart
The smell of something sweet baking in the oven is like nothing else, especially when you’ve made it from scratch. If you’re looking to do something ‘bakey’ with your strawberries, this roasted strawberry tart is up there with the best strawberry recipes.
Roasting the strawberries give a concentrated jammy strawberry flavour, but still keeping that hint of sharpness that is signature of strawberries.
This recipe shows you how to make all butter shortcrust pastry from scratch. You may feel a little intimidated at the idea of it, but trust me, it's really easy, and if this clumsy smurf can do it, anyone can.
What you need to make Roasted Strawberry Tart
How to make Roasted Strawberry Tart
To mix by hand, combine flour, sugar and salt in a bowl. Add in cubed butter, pinch with your hands until you have a breadcrumb texture. If using a food processor, do this step pulsing before adding the butter, then pulse until breadcrumbs form.
Whisk together the egg yolk and water. Create a well in the centre of the flour, then pour the mixture in and bring together with a fork to combine. For food processor, pulse until the liquid combines with the flour.
Remove from the bowl, onto a lightly floured work surface, form into a dough with your hands, divide into two pieces, form into disc shapes and cover each with clingfilm, refrigerate for 1 hour.
Meanwhile make your filling. Combine sliced strawberries, brown sugar, vanilla, lemon and spices in a bowl. Set aside.
Onto a lightly floured surface, roll one of the dough discs with a rolling pin, moving the dough a couple of degrees in a circular motion to form a rough circular shape. You want it to be about 30 cm / 12 inches in diameter.
Carefully lay the dough over a 28 cm /11 inch round tart pan, then smooth out the dough against the sides of the tart case. Prick with a fork over the base a few times, then run a knife along the top of the tart pan perimeter, to shave off the excess dough, leaving you with pastry that sits flush with the top of the pan.
Place the strawberry filling in an even layer onto the pastry, ensuring to leave out any liquid that has formed in the bowl, keep the liquid for brushing later.
Using the pastry offcuts, form together in a ball then roll out flat and cut into strips. Form the strips into bow shapes then place on top of the strawberry filling.
Whisk an egg, then brush mixture over the bows and the pastry crust then sprinkle with a little granulated sugar.
Place tart in the fridge while you preheat your oven. Preheat oven to 180 C / 356 F and bake for 35-40 minutes until the pastry is wonderfully golden brown. Brush with remaining strawberry liquid to add back a little shine.
Allow to cool for 15 minutes before serving, then cut into slices, serve with ice cream or a thick custard. Enjoy.
To mix by hand, combine flour, sugar and salt in a bowl. Add in cubed butter, pinch with your hands until you have a breadcrumb texture. If using a food processor, do this step pulsing before adding the butter, then pulse until breadcrumbs form.
Whisk together the egg yolk and water. Create a well in the centre of the flour, then pour the mixture in and bring together with a fork to combine. For food processor, pulse until the liquid combines with the flour.
Remove from the bowl, onto a lightly floured work surface, form into a dough with your hands, divide into two pieces, form into disc shapes and cover each with clingfilm, refrigerate for 1 hour.
Meanwhile make your filling. Combine sliced strawberries, brown sugar, vanilla, lemon and spices in a bowl. Set aside.
Onto a lightly floured surface, roll one of the dough discs with a rolling pin, moving the dough a couple of degrees in a circular motion to form a rough circular shape. You want it to be about 30 cm / 12 inches in diameter.
Carefully lay the dough over a 28 cm /11 inch round tart pan, then smooth out the dough against the sides of the tart case. Prick with a fork over the base a few times, then run a knife along the top of the tart pan perimeter, to shave off the excess dough, leaving you with pastry that sits flush with the top of the pan.
Place the strawberry filling in an even layer onto the pastry, ensuring to leave out any liquid that has formed in the bowl, keep the liquid for brushing later.
Using the pastry offcuts, form together in a ball then roll out flat and cut into strips. Form the strips into bow shapes then place on top of the strawberry filling.
Whisk an egg, then brush mixture over the bows and the pastry crust then sprinkle with a little granulated sugar.
Place tart in the fridge while you preheat your oven. Preheat oven to 180 C / 356 F and bake for 35-40 minutes until the pastry is wonderfully golden brown. Brush with remaining strawberry liquid to add back a little shine.
Allow to cool for 15 minutes before serving, then cut into slices, serve with ice cream or a thick custard. Enjoy.
Watch how to make Roasted Strawberry Tart
Watch how to make Roasted Strawberry Tart
Frequently asked questions & tips for Roasted Strawberry Tart
Roasted Strawberry Tart
For the sweet shortcrust pastry
300g plain flour
50g golden caster sugar
1 tbsp golden caster sugar
¼ tsp salt
150g cold unsalted butter, cubed
1 egg yolk
1 egg (for brushing)
30ml cold water
For the pie filling
750g strawberries, hulled and sliced
30g tapioca flour
70g brown sugar
1 vanilla bean or 1 tsp vanilla extract
1 tbsp lemon juice
1/2 tbsp lemon zest
1 tsp of ground cinnamon
- To mix by hand, combine flour, sugar and salt in a bowl. Add in cubed butter, pinch with your hands until you have a breadcrumb texture. If using a food processor, do this step pulsing before adding the butter, then pulse until breadcrumbs form
- Whisk together the egg yolk and water. Create a well in the centre of the flour, then pour the mixture in and bring together with a fork to combine. For food processor, pulse until the liquid combines with the flour
- Remove from the bowl, onto a lightly floured work surface, form into a dough with your hands, divide into two pieces, form into disc shapes and cover each with clingfilm, refrigerate for 1 hour
- Meanwhile make your filling. Combine sliced strawberries, brown sugar, vanilla, lemon and spices in a bowl. Set aside
- Onto a lightly floured surface, roll one of the dough discs with a rolling pin, moving the dough a couple of degrees in a circular motion to form a rough circular shape. You want it to be about 30 cm / 12 inches in diameter
- Carefully lay the dough over a 28 cm /11 inch round tart pan, then smooth out the dough against the sides of the tart case. Prick with a fork over the base a few times, then run a knife along the top of the tart pan perimeter, to shave off the excess dough, leaving you with pastry that sits flush with the top of the pan
- Place the strawberry filling in an even layer onto the pastry, ensuring to leave out any liquid that has formed in the bowl, keep the liquid for brushing later
- Using the pastry offcuts, form together in a ball then roll out flat and cut into strips. Form the strips into bow shapes then place on top of the strawberry filling
- Whisk an egg, then brush mixture over the bows and the pastry crust then sprinkle with a little granulated sugar
- Place tart in the fridge while you preheat your oven. Preheat oven to 180 C / 356 F and bake for 35-40 minutes until the pastry is wonderfully golden brown. Brush with remaining strawberry liquid to add back a little shine
- Allow to cool for 15 minutes before serving, then cut into slices, serve with ice cream or a thick custard. Enjoy.