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Pascal Aussignac's Strawberry Tart

There are few things more delightful than an strawberry tart on a hot day. This strawberry tart calls for the strawberries to be marinated in rosé wine, making this tart even more of a winner.

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Instructions

  1. 1

    To begin the strawberry tart, mix the butter and sugar for the shortbread recipe to form a smooth paste. Add flour, ground almonds, salt and baking powder. Rub the mixture using your fingertips to form a sand-like texture.


  2. 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. 3

    Once the dough has rested, preheat an oven to 160ºC/gas mark 3. Lightly dust a suitable workspace with flour and roll the dough to 1/2cm thickness, then cut to your desired shape.


  4. 4

    Place your base directly on a flat baking tray and bake for 13 minutes until lightly golden. Once cooked leave the pastry to cool down on the baking tray.


  5. 5

    For the crème patissière, put the milk and vanilla pod in a saucepan and bring to the boil.


  6. 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. 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. 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. 9

    For the marinated strawberries, place the cut strawberries into a bowl. Add the caster sugar, rosé wine and honey. Mix until glazed.


  10. 10

    Before serving, spread a generous 1cm layer of crème patissière across your cooked tart and place your marinated strawberries to cover. Once covered, drizzle the excess marinade across the tart to glaze.


Ingredients

  • 125g butter, for the shortbread pastry
  • 60g icing sugar, for the shortbread pastry
  • 3 egg yolks, 1 for the pastry, 2 for the crème patissière
  • 125g plain flour, for the shortbread pastry, plus more for dusting
  • 75g ground almonds
  • 2g baking powder
  • 1 pinch salt
  • 3 sprigs lemon thyme, leaves picked
  • 200ml milk
  • 40g sugar
  • 14g cornflour
  • 1 vanilla pod, cut and deseeded
  • 18 strawberries, roughly quartered
  • 30ml rosé wine, for the strawberries
  • 1 tsp caster sugar, for the strawberries
  • 1 tbsp clear honey, for the strawberries

Serves 6

Total time required Total time:

  • Preparation time:
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Recipe shopping list

16 products

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Recipe kindly provided by Great British Chefs

Great British Chefs

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