Roasted Strawberry Tart
Cook Time
45 minutes
Prep Time
75 minutes
Serves
8
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.
Ingredients
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
Instructions
- 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.