Delicious Strawberry tart Recipes

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based on 1 reviews

by The Saga team
Views 2607, Added Tue Jul 14 2009

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1. Preheat the oven and grease a pan.
2. Combine the flour, baking powder, salt, and cinnamon in a bowl.
3. In a separate bowl, beat the butter and the sugar.
4. Add the eggs and milk.
5. Add the dry ingredients to the mixture and stir by hand until just moistened.
6. Spread the mixture into the bottom of the pan.
7. Press strawberry halves deeply into the dough in a circular pattern.
8. Bake for 30 to 35 minutes.
9. Serve warm with whipped cream and strawberries, if desired.

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by MailOnline
Views 16, Added Fri Jul 23 2010

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Make the pastry as below. Line the pastry case with greaseproof paper, fill with baking beans and bake blind for 15-18 minutes, until the pastry is golden.
Remove the baking beans and paper, and brush the pastry with a little egg white. Return to the oven for 5 minutes, until cooked through. Remove the pastry from the tin and leave to cool on a wire rack.
To make the vanilla cream, beat the egg yolks, sugar and flour in a large bowl till smooth. Split the vanilla pod in half lengthways and place in a pan with the milk.
Heat gently until almost boiling, then pour on to the egg yolk mixture, whisking all the time. Rinse out the pan and return the mixture to it. Stir over a medium heat until it starts to simmer. Beat well to remove lumps and simmer for 2 minutes.
Remove from the heat and cover with a piece of damp greaseproof paper and leave to cool completely.
Remove the vanilla pod. Fold the vanilla cream into the whipped cream. Spoon the mixture into the pastry case and level the surface. Arrange the strawberries on top.
Spoon the jam into a pan with 2tbsp water. Stir over a medium heat until simmering, then push through a sieve into a bowl. Using a pastry brush, brush the warm jam over the strawberries.
Leave to set for 10 minutes before serving.

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by Jo Pratt
Views 17, Added Thu Jul 22 2010

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To make the pastry, place the flour, sugar and salt in a food processor or mixing bowl and blitz or rub in the butter until it resembles fine breadcrumbs. Add 1 to 2tbsp of cold water and bind until it just comes together.
Knead lightly on a floured surface to a smooth dough. Roll out so it is thick enough to line a 22-23cm tart tin. Leave any excess pastry hanging over the edge.
Prick the base several times with a fork and chill in the fridge for 20 to 30 minutes. Preheat the oven to 200˚,C/gas 6. Line the chilled pastry case with a piece of greaseproof paper and fill with a layer of baking beans or rice.
Cook for 20 minutes. Remove the paper and cook for another 5-10 minutes until the pastry is golden and crisp. Trim around the edges with a sharp knife.
Take 250g of the strawberries and blend to a purée with the icing sugar. Strain and keep to one side. To make the filling, lightly beat together the mascarpone cheese, caster sugar and seeds from the vanilla pod until smooth.
In a separate bowl, whisk the cream until it forms soft peaks. Fold into the vanilla mascarpone and continue to whisk until it reaches a spreadable consistency.
Spoon into the cool pastry case and smooth over the surface. Slice the remaining strawberries in half and arrange on top of the mascarpone cream until covered. Keep in the fridge for two hours if you aren't planning on eating straight away. Just before serving, spoon some of the strawberry sauce over the tart, with the rest on the side.