Tesco apparently didn’t get the memo that strawberry season was June (or maybe the strawberries just hadn’t got the memo that summer was meant to have been in June). So when I saw 2kg of strawberries reduced to £1.80, I just had to get them. And then to stop them wasting away, I just had to make a strawberry tart. No other thing for it. Didn’t hear any objections from my new colleagues or flatmates I have to say…
The recipe I used for this said that it made enough for a 24cm tarte – I think their dough must have been rolled really thick, as I got 2 out of it. They also said it was for 6 people, and I think mine fed about 16 servings… But the recipe was French, so they clearly know what they are talking about and you should feel free to split between 6 if you so desire!
2 egg yolks
125g butter, diced
- Whisk the yolks and sugar until they turn pale. Whisk in a little water to loosen the mixture.
- With your fingers, mix the flour and butter until they form breadcrumbs, with the butter all absorbed.
- Add the egg mixture to the flour mixture, and use a knife to incorporate the two.
- Form into a ball (or two) and roll out then place in your cake pans. Prick the base with a fork, then bake for 20-25 minutes at 180oC (I didn’t use baking beans as the dough was already so heavy, but you can if you’d like).
1 egg (+ 1 of the egg whites from above)
few drops vanilla extract
- While the base is cooking, hull and chop your strawberries, then prepare the cream.
- Bring the milk and vanilla to the boil.
- Whisk the egg and sugar until reasonably stiff, then whisk in the flour.
- Pour in the boiling milk, whisking well, then pour back into the saucepan and heat again, whisking constantly. Remove from the heat when it comes to the boil.
- Pour the cream over the tart and arrange your strawberries on top.