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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Method
1.
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
2.
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
3.
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
4.
Bake for 13 minutes until lightly golden. Once cooked, leave the pastry to cool in the tin
5.
For the crème patissière, put the milk and vanilla pod in a saucepan and bring to the boil
6.
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
7.
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
8.
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
9.
For the marinated strawberries, place the cut strawberries into a bowl. Add the caster sugar, rosé wine and honey. Mix until glazed
10.
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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Corney & Barrow matching wine

Find out why Corney & Barrow match this Strawberry tart recipe with a sweet white wine

Ingredients

Shortbread pastry

  • 125g of butter
  • 60g of icing sugar
  • 1 egg yolk
  • 125g of plain flour, plus more for dusting
  • 75g of ground almonds
  • 2g of baking powder
  • 1 pinch of salt
  • 3 sprigs of lemon thyme, leaves picked

Crème patissière

Marinated strawberries

Equipment

  1. 22cm spring form cake tin

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This strawberry tart recipe is from legendary chef, Pascal Aussignac. It is a simply perfect strawberry tart recipe that brings out the very best in Strawberries

Strawberry tart recipe Tweaks

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eliot
If you like lots of custard, double the quantity of the crème patissière
6 November 2012


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