Strawberry tart

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olive magazine

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Recipe by olive magazine

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1. To make the pastry, rub the flour and butter together (or whizz in a food processor), then mix in the sugar. Add the egg yolks and mix until you have a dough - you might need to add a splash of cold water if the mix is dry. Knead briefly until smooth, then wrap and chill for 15 minutes.
2. Heat the oven to 190C/fan 170C/gas 5. Lightly butter a 24cm tart tin. Roll out the pastry (use a bit of flour to stop it sticking) and use to line the tart tin, then chill again for 25 minutes. Line the base of the pastry with baking paper and beans and bake for 15 minutes. Reduce the heat to 150C/fan 130C/gas 2 and bake for a further 10 minutes, then remove the baking paper and beans and cook for 10 minutes more.
3. Leave the pastry to cool a little, then remove from the tin and transfer to a serving plate. When it's totally cold, spread the mascarpone or clotted cream over the flan base. Melt the jelly crystals in 175ml hot water, cool and, when it starts to thicken, add the strawberries and carefully mix to coat them. Put the jelly-coated strawberries upright in a single layer in the case and spoon in enough jelly to cover and leave to set.

Latest comments and suggestions

• Phanette

  25 June 2008

  Phanette commented on this recipe

  Any strawberry tart recipes without the jelly? Really don't like jelly!

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• Phanette

  25 June 2008

  Phanette commented on this recipe

  Any strawberry tart recipes without the jelly?

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• Alessandra

  27 June 2008

  Alessandra commented on this recipe

  Hi Phanette, you can make the same tart using a custard instead of mascarpone, cover with strawberries and sprinkle with icing sugar (just before serving).

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• Vic

  09 August 2008

  Vic rated and commented on this recipe

  

  After picking rather too many strawberries and raspberries at the local farm I decided to try out this recipe as it requires a lot strawberries. I was unable to obtain clotted cream or mascarpone so instead used extra thick double cream. The pastry was possibly the best I have ever made and the cream worked ok. Not sure if the taste was the correct one intented but... I used strawberries, raspberries and redcurrants for the topping which worked beautifully. Next time I may use quick set jelly as I was quite impatient with the normal jelly. Excellent tart overall. :)

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Ingredients

• 200g plain flour
• 100g butter
• 100g golden caster sugar
• 2 egg yolks
• 100g mascarpone or clotted cream
• ½ packet strawberry jelly
• 500g small strawberries , hulled, or halve large ones

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Serves 6

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Ingredients

• 200g plain flour
• 100g butter
• 100g golden caster sugar
• 2 egg yolks
• 100g mascarpone or clotted cream
• ½ packet strawberry jelly
• 500g small strawberries , hulled, or halve large ones

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