Strawberry tart

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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.

First published in 2015
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Shortbread pastry

Crème patissière

  • 200ml of milk
  • 40g of sugar
  • 2 egg yolks
  • 14g of cornflour
  • 1 vanilla pod, cut and deseeded

Marinated strawberries


  • 22cm spring form cake tin


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
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
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
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
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
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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