Strawberry and almond tart

Not yet rated

This gorgeous free-form tart from chef Russell Bateman captures the taste of summer strawberries. He uses a traditional French shortcrust pastry known as pâte brisée to encase a sweet almond and strawberry filling.

First published in 2015
discover more:




Pâte brisée

  • 250g of T45 flour
  • 100g of butter
  • 20g of sugar
  • 1g of salt
  • 50g of ice cold water

Almond paste



  • Food mixer with paddle attachment


To make the pâte brisée, mix together the flour, butter, sugar and salt in a bowl to a fine breadcrumb consistency
  • 250g of T45 flour
  • 100g of butter
  • 20g of sugar
  • 1g of salt
Slowly add the iced water and mix until it comes together in a ball. Wrap in cling film and leave to rest in the fridge for an hour
  • 50g of ice cold water
After this time, remove the dough from the fridge and roll out thinly on tray lined with baking parchment (approximately 3mm thick) before returning to the fridge to rest again
Meanwhile, make the almond paste by mixing everything together in a mixer fitted with a paddle attachment, until incorporated as a fairly stiff paste
Wrap the paste in cling film and place in the fridge to rest for an hour. Remove and roll out to the same thickness as the pastry and return to the fridge again
Once both sheets are chilled, cut the pâte brisée into a rough circular shape using a sharp knife and discard the trimmings. Cut the almond paste into a similar circle, about 2cm smaller than the pastry
Dust the pâte brisée with caster sugar and turn over, so the sugared side is now on the bottom (still on the lined tray)
  • caster sugar, for dusting
Place the almond circle over the centre of the pastry, leaving a 2cm rim. Cover with the halved strawberries and sprinkle over the flaked almonds
Fold the pastry edge over in towards the middle, crimping it together roughly to form an edge
Preheat the oven to 180°C/gas mark 4
Once the edge is sealed all the way around, bake in the oven for 30 minutes
Remove and allow to rest for 10 minutes before dusting with icing sugar and serving, perhaps with a quenelle of clotted cream or ice cream
  • icing sugar, to serve
First published in 2015

Russell Bateman has worked with an array of the world’s greatest chefs, training under Marcus Wareing, Marc Veyrat and Daniel Clifford, to name but a few. Now at the helm of Gordon Ramsay's Pétrus, he executes beautiful, bold plates using the freshest of ingredients to a Michelin-starred standard.

Get in touch

Please sign in or register to send a comment to Great British Chefs.