Rustic strawberry tart

Rustic strawberry tart

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(6 ratings)

Prep: 45 mins Cook: 50 mins plus chilling

Easy

Serves 8
Try making your own shortcrust pastry with crunchy semolina. Top with juicy fruit and pinch the pastry round the edges to create a rustic finish

Nutrition and extra info

Nutrition: per serving

  • kcal335
  • fat16g
  • saturates10g
  • carbs42g
  • sugars16g
  • fibre2g
  • protein5g
  • salt0.4g
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Ingredients

  • 600g strawberry, hulled and sliced
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 2 tsp cornflour
  • 2 tsp golden caster sugar
  • 4 tbsp strawberry jam, sieved

For the pastry

  • 140g chilled butter, cubed
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g plain flour, plus extra for dusting
  • 25g fine polenta cornmeal or semolina, plus 1 tbsp more and extra for sprinkling
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 2 tbsp golden caster sugar
  • 2 medium eggs
  • clotted cream, to serve (optional)

Method

  1. First make the pastry. Put the butter, flour, 25g polenta, sugar and a pinch of salt into the large bowl of a food processor and blitz to fine crumbs. Beat 1 of the eggs and add to the mixer and blend again until the pastry starts to clump together. Tip onto your work surface and knead briefly to bring the pastry together into a smooth ball. Flatten into a disc, wrap in cling film and chill for 30 mins.

  2. Heat oven to 180C/160C fan/gas 4. Dust your work surface with a little polenta and flour, then roll out the pastry into a circle roughly 35cm in diameter. line a large baking sheet with parchment and lay the pastry on top. Put the strawberries in a bowl and toss through the cornflour and sugar. Sprinkle the pastry with 1 tbsp polenta, then arrange the strawberries on top, leaving a border about 3cm clear around the edge.

  3. Beat the remaining egg and sweep over the pastry edge with a brush. Fold the pastry over the strawberries, pinching to create a rough border, and leaving the centre exposed. Brush the edge with more egg. Bake for 45-50 mins until golden brown and crisp. Brush the strawberries with the jam. leave to cool for 15 mins before serving with clotted cream, if you like.

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Comments, questions and tips

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ruthelaine
14th Jul, 2014
5.05
I second margmj, this recipe is very easy to bake. I do think it would be a great one for people new to making their own pastry. My father ate half of the tart so it must have went down well!!!
margmj
7th Jul, 2014
5.05
Seen this recipe in the magazine, thought it looked good, ear marked it and then a week later had a glut of strawberries and have made it several times, enjoyed by all and very easy to bake. Great recipe!
bertiesmum
19th Jul, 2014
Any ideas how I could make this is advance? I could make it, bake it & reheat or chill it uncooked.
goodfoodteam's picture
goodfoodteam
29th Jul, 2014
Hi there. Make the day ahead and keep in an airtight container, then serve the tart at room temperature.
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