This fabulous strawberry tart recipe makes a great summertime treat. The shortbread pastry is easy to prepare, but it does require 2 hours of resting time, so plan ahead. Pascal Aussignac calls for the strawberries to be marinated in rosé wine, adding remarkable flavour to the finished strawberry tart.
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To begin the strawberry tart, mix the butter and sugar together to form a smooth paste. Add flour, ground almonds, salt and baking powder. Rub the mixture between your fingertips to form a sand-like texture
125g of butter
60g of icing sugar
125g of plain flour
75g of ground almonds
1 pinch of salt
2g of baking powder
Add the egg yolk and the chopped thyme and continue to work the mix until it comes together to form a dough. When your dough is ready, wrap it in cling film and leave in the fridge to rest for 2 hours
1 egg yolk
3 sprigs of lemon thyme
Once the dough has rested, preheat the oven to 160ºC/gas mark 3. Lightly dust a suitable workspace with flour and roll the dough to 1/2cm thickness. Place the dough into a shallow spring form tin, and use the excess dough to build a 1cm side for the tart
Bake for 13 minutes until lightly golden. Once cooked, leave the pastry to cool in the tin
For the crème patissière, put the milk and vanilla pod in a saucepan and bring to the boil
200ml of milk
1 vanilla pod
Meanwhile, mix the sugar and the egg yolk in a separate bowl until you reach a creamy, smooth consistency. Add the cornflour and continue to whisk
40g of sugar
2 egg yolks
14g of cornflour
Once the milk has come to a steady boil, pour half of the milk into the bowl, whisking thoroughly. Whisk the milk and the eggs in the bowl then return the mixture to the pan and continue to whisk on a low heat, returning to a steady boil. Continue to cook for 3 minutes after boiling
Reserve the crème patissière in the fridge on a clean tray and cover it tightly with cling film. Once chilled, place it in a bowl and gently whisk until smooth. Transfer to the fridge until ready to serve
For the marinated strawberries, place the cut strawberries into a bowl. Add the caster sugar, rosé wine and honey. Mix until glazed
1 tbsp of clear honey
1 tsp caster sugar
30ml of rosé wine
Before serving, spread a generous 1cm layer of crème patissière across your cooked tart and cover with the marinated strawberries. Once covered, drizzle the excess marinade across the tart to glaze
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