Shortcrust Pastry Strawberry Tart

Unable to load

12 Ingredients

Pastry

2 1/2 cups plain flour, plus extra for dusting
250grams unsalted butter, chilled, cubed
2tablespoons caster sugar
1tablespoons white vinegar

500grams strawberries, hulled, halved
3/4 cup caster sugar
2tablespoons cornflour
1tablespoons vanilla extract
1 free range egg, lightly beaten
1/2 cup Woolworths flaked almonds
2teaspoons icing sugar mixture
1/2 cup thickened cream, whipped

Nutrition per serving

28% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

With a dollop of whipped cream, this scrumptious tart with shortcrust pastry and a glazed strawberry filling makes a satisfying treat for morning or afternoon tea.

Method

Step 1 of 5

Toss strawberries with sugar, then set aside to macerate and allow juices to develop.

Step 2 of 5

Meanwhile, to make pastry, place flour, butter, sugar and a pinch of salt in the bowl of a food processor and pulse to combine. Add vinegar and 1/2 cup cold water and pulse until dough just starts to form.

Step 3 of 5

Lightly flour a clean work surface. Form dough into a ball, dust with extra flour, then roll out to a 15x30cm rectangle. Fold dough into thirds (as you would a letter). Rotate 90 degrees, roll out to a 15x30cm rectangle, then fold into thirds. Wrap dough tightly in baking paper, then refrigerate for 30 minutes.

Step 4 of 5

Preheat oven to 200°C/180°C fan-forced. Remove dough from fridge, then roll out to a 32cm round. Transfer to a baking paper-lined baking tray. Strain strawberry, reserving syrup, then gently toss with cornflour and vanilla. Pile strawberry mixture into centre of dough, then roughly pleat edges, pinching to enclose. Brush dough with egg, then coat with almonds.

Step 5 of 5

Bake for 45 minutes or until pastry is golden. Brush strawberries with reserved syrup. Dust with icing sugar and serve with cream.