This luxurious strawberry tart is ideal for a summer afternoon tea. Showcase juicy British strawberries in this classic pudding. Filled will velvety Crème Pâtissière, this pudding is sure to be a showstopper. You can always make mini versions instead of 1 large tart for individual treats or gifts. It is best served straight away when the strawberries are fresh but can be kept in the fridge for 1-2 days. Find British strawberries for sale in our Greengrocers.
Don’t forget to tag @beckettsfarm in your creations.
Ready in: 2.5 hours
200g plain flour, plus a little extra for dusting
125g unsalted butter, softened slightly
100g strawberry jam
85g icing sugar
2 tbsp apricot jam
For the Crème Pâtissière
150ml double cream
60g caster sugar
50g butter, cubed and left to soften
3.5 tbsp cornflour
3 egg yolks
1 tsp vanilla extract
1. Place the butter and sugar into a large mixing bowl and beat until smooth, but not fluffy. Next, mix in the egg then add the flour. Bring together using your hands to form a dough. Wrap in cling film and chill in the fridge for around 30 minutes.
2. Roll the pastry out on a floured surface to 3cm bigger than your fluted tart tin. Line the tin with the pastry, leaving the excess to overhang. Prick the base with a fork and chill in the fridge for a further 30 minutes.
3. Preheat the oven to 200C. Line the pastry with baking paper and baking beans, then bake for 15 minutes. Remove the beans and paper and bake for another 15-20 until golden and crisp. Remove from the oven then leave in the tin to cool.
4. Next, make the Crème Pâtissière. Pour the milk, cream and vanilla into saucepan and heat, stirring occasionally, bringing to a simmer. In the meantime, whisk the sugar with the egg whites until pale, then stir in the cornflour.
5. Pour around a quarter of the hot cream into the egg mix, whisking continuously, then pour the egg mix into the saucepan with the remaining cream. Stir continuously over a low heat for 5-7 minutes until it thickens. Transfer to a bowl and allow to cool for 15 minutes, stirring occasionally. Whisk in the cubed butter until smooth, then cover and leave in the fridge until needed.
6. Slightly beat the strawberry jam, then spread over the base of the pastry case. Fill a piping bag with the Crème Pâtissière and pipe on top of the jam in a spiral shape, covering the whole base.
7. Hull the strawberries, cut into large slices and arrange on top of the tart in a pattern.
8. Use a small pan to heat the apricot jam with a tablespoon of water until warm. Whisk well then leave to cool slightly. Brush over the top of the strawberries then keep in the fridge until you are ready to serve.