By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
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.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
3
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
4
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
6
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
7
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
8
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
Russell Bateman has trained with some of the world’s greatest chefs. Now heading his own remarkable kitchen, he makes beautiful, fresh, bold plates.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
Strawberry and almond tart
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?