Summer Strawberry Tart

Inspired by the sunshine, this is a quick and easy but impressive looking pudding from the Great British Chefs website. Marinating the strawberries in rosé, sugar and Honey makes this tart irresistible. A sweet pastry and delicious crème patissière complement the sharp taste of rosé coated strawberries. Only a small amount of preparation is needed for the marinating and pastry making. This is a simple and straightforward recipe to follow with an impressive and tasty outcome. As you can see from the photos, I tried using both a rectangular and circular tin, both of which I think worked equally well.  

Sweet pastry

You Will Need...

125g of butter

60g of icing sugar

1 egg yolk

125g of plain flour, plus more for dusting

75g of ground almonds

2g of baking powder

1 pinch of salt

3 sprigs of lemon thyme, leaves picked

Crème patissière

You Will Need...

200ml of milk

40g of sugar

2 egg yolks

14g of cornflour

1 vanilla pod, cut and deseeded

Marinated strawberries

18 strawberries, roughly quartered

30ml of rosé wine

1 tsp of caster sugar

1 tbsp of clear honey

You Will Need To...

1. Mix the butter and sugar together to form a smooth paste. Add flour, ground almonds, salt and baking powder. Rub the mixture between your fingertips to form a sand-like texture

2.Add the egg yolk and the chopped thyme and continue to work the mix until it comes together to form a dough. When your dough is ready, wrap it in cling film and leave in the fridge to rest for 2 hours

3.Once the dough has rested, preheat the oven to 160ºC/gas mark 3. Lightly dust a workspace with flour and roll the dough to 1/2cm thickness. Place the dough into a shallow spring form tin, and use the excess dough to build a 1cm side for the tart

4.Bake for 13 minutes until lightly golden. Once cooked, leave the pastry to cool in the tin

5.For the crème patissière, put the milk and vanilla pod in a saucepan and bring to the boil

6. Meanwhile, mix the sugar and the egg yolk in a separate bowl until you reach a creamy, smooth consistency. Add the cornflour and continue to whisk

7.Once the milk has come to a steady boil, pour half of the milk into the bowl, whisking thoroughly. Whisk the milk and the eggs in the bowl then return the mixture to the pan and continue to whisk on a low heat, returning to a steady boil. Continue to cook for 3 minutes after boiling

8. Put the crème patissière in the fridge in a cold bowl, and cover it with cling film. Once chilled, gently whisk until smooth and return to the fridge until ready to serve

9. For the marinated strawberries, place the cut strawberries into a bowl. Add the caster sugar, rosé wine and honey. Mix until glazed

10.Before serving, spread a generous 1cm layer of crème patissière across your cooked tart and cover with the marinated strawberries. Once covered, spoon the excess marinade on top of the tart to glaze.

Enjoy! Z x