RECIPE OF THE MONTH: Strawberry Tart

Wow everyone this Mother’s Day with a stunning strawberry tart. A lovely centrepiece dessert, it’s made with homemade pastry and crème pâtissière

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.

Recipe Courtesy Of:  https://www.bbcgoodfood.com/recipes/strawberry-tart

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