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One large strawberry tart

Strawberry tart

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A star rating of 4.1 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • + chilling
  • Easy
  • Serves 12

Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal377
fat22g
saturates13g
carbs39g
sugars23g
fibre2g
protein4g
salt0.2g
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Ingredients

  • 125g unsalted butter , softened slightly
  • 85g icing sugar
  • 1 egg
  • 200g plain flour , plus extra for dusting
  • 100g strawberry jam
  • 500g strawberries , (small hulled, large sliced)
  • 2 tbsp apricot jam

For the crème pâtissière

  • 300ml milk
  • 150ml double cream
  • 1 tsp vanilla extract
  • 3 egg yolks
  • 60g caster sugar
  • 3½ tbsp cornflour
  • 50g butter , cubed and softened

Method

  • STEP 1

    Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.

  • STEP 2

    Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.

  • STEP 3

    Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool. 

  • STEP 4

    To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed. 

  • STEP 5

    Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries. 

Goes well with

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A star rating of 4.1 out of 5.21 ratings
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