Gordon’s classic strawberry tart has the crumbliest pastry ever, plus a few of his own modern touches
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The sweet pastry is quite fragile because it has a higher proportion of butter to flour than most pastry. If you find it impossible to roll out, it can be easily moulded with fingertips, like marzipan, into the tart case.
Tip from Gordon
'Instead of ceramic or metal baking beans, I use uncooked rice. It is lighter, so holds the pastry down without squashing it.'
Pastry cases - flavours and storing
You can experiment with extra flavours for the dough. My other favourite flavours are lavender flowers, vanilla seeds and cardamom seeds – whatever suits the season and topping. The cases can be rolled out and frozen for up to 1 month and cooked from frozen, or baked up to a day ahead and stored in an airtight container. Complete the topping and cream about 30 mins before serving.
Fluted or straight?
I like to use a straight-sided ring for the tart, but if you only have a fluted one it will be fine – you just need to roll the pastry out a bit thicker so that it will get into all the ridges.