Strawberry tart

recipe

Strawberry tart

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An inner coating of thinly applied white chocolate makes the tart 'juice proof' and prevents the pastry getting soggy. It is a trick you can apply to all your fruit tarts.

Ingredients

250 g/8 oz plain flour
100 g/4 oz ground almonds
175 g/6 oz unsalted butter, chilled and diced
50 g/2 oz icing sugar, sifted
1 teaspoon pure vanilla essence
1 organic or free-range egg, lightly beaten
iced water, as necessary
200 g/7 oz white chocolate
1 kg/2 lbs strawberries
5 tablespoons red currant jelly
600 ml/1 pint whipping cream - optional

Serves: -2 Preparation: 30 Cook Time: 25 Total Time: 55min

Directions

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Sift the flour and ground almonds. Rub in the butter, stir in the sugar and add the vanilla essence, egg and enough water to bind to a smooth dough. Cover and chill for half an hour or so. Roll out the pastry and line a greased and floured cm/ inch loose bottomed flan tin or ring set on a prepared baking sheet. The ground almonds make this quite a fragile pastry, and if you find it difficult to roll it out, press it over the base and up the side of the prepared tin. Trim off the edges of pastry, and prick all over with a fork. Line with foil or greaseproof and cover the base with ceramic baking 'beans' or dried beans.
Bake 'blind' (empty) in a pre-heated oven at C, gas mark for minutes. Remove the beans and lining paper and return the pastry to the oven for minutes more to complete cooking, pricking it again if it has puffed up. Remove from the ring and cool on a wire rack.

Source: Frances Bissell