The perfect dessert for a springtime supper …
Yes, it’s too early for a strawberry tart! I know, but they are in season in Mallorca, so I made this and loved it. Plus, you don’t have to make it now – bank this recipe for later when the strawberries are at their best. I recommend it with the lemon cream recipe from THE GLOSS Magazine April issue or even a shop-bought lemon curd would be great. @kittycoles
Ingredients
For the short crust pastry
• 200g plain flour
• 100g cold unsalted butter, cut into cubes
• 1 tbsp icing sugar
• Pinch of salt
• 1 egg yolk
• 2–3 tbsp ice cold water
• 1 tsp of white wine vinegar
For the loose strawberry jam
• 500g strawberries, hulled and roughly chopped
• 120g caster sugar
• Juice of 1 lemon
For the lemon cream filling
• 300ml double cream
• 1 tbsp icing sugar
• Zest of 1 lemon To finish
• 400–500g small to medium strawberries, hulled but left whole
• Juice of 1 lemon
• 2 tbsp caster sugar
Method
Make the pastry Rub the cold butter into the flour, icing sugar and salt with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk, vinegar and enough cold water to bring it together into a smooth dough – don’t overwork it. Flatten it into a disc, wrap and chill for at least 30 minutes, ideally 1-2 hours, (this can be done up to 2 days before).
Blind bake Preheat your oven to 180°C. Roll the pastry out on a lightly floured surface and line a 23cm loose-bottomed tart tin. Prick the base with a fork, line with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 8–10 minutes until the base is golden and dry. Leave to cool completely before filling.
Make the strawberry jam Put the strawberries, sugar and lemon juice into a wide, heavy-bottomed pan over a medium heat. Stir until the sugar dissolves, then turn up the heat and cook, stirring occasionally, for 15–20 minutes until the mixture has thickened and the strawberries are very soft and jammy. It should coat the back of a spoon but remain a little loose – it will continue to set as it cools. Leave to cool completely.
Make the lemon cream Whip the double cream with the icing sugar to soft, billowy peaks, then fold through the lemon zest. Keep chilled until you’re ready to assemble. Make the lemon syrup glaze Warm the lemon juice and caster sugar in a small saucepan over a low heat, stirring until the sugar has fully dissolved. Set aside to cool – it will thicken slightly as it does.
Assemble Spoon a generous layer of cooled strawberry jam across the base of the tart case and spread to the edges. Pile the lemon cream on top and spread it gently – you want a good thick layer, as this is what the berries will sit in. Now for the fun part: place the hulled strawberries upright and packed tightly together, working from the outside edge inwards in concentric circles until the whole surface is covered. The berries should stand up on their own, held snugly by the cream. Using a pastry brush, paint every berry all over with the lemon syrup so they gloss and gleam. Serve within an hour or two.
Cook’s notes:
• Try to find strawberries that are similar in size – it makes the finished tart look much neater and is worth hunting for at a market or farm shop.
• The pastry case can be baked a day ahead and kept in the tin, loosely covered.
• The strawberry jam keeps in the fridge for up to a week. It’s very good on toast.
• Assemble as close to serving as you can – the cream will begin to weep after a couple of hours.
• If your early-season strawberries are a little tart, add an extra tablespoon of sugar to the jam.