Roasting strawberries is a wonderful way to bring out their sweetness, and whilst its not typically an English way of eating strawberries – it is delicious.
This pastry is really decadent and flaky and well worth making yourself. The great thing about this tart is that all of the elements can be prepared the day before and assembled just before serving, making it perfect for a spring picnic or gathering.
INGREDIENTS
SERVES 8
- 300 g (2 cups) plain flour,
- plus extra for dusting
- 1 tablespoon caster sugar
- fine sea salt
- 200 g chilled unsalted butter,
- cut into cubes
- 1 egg yolk
- 1½-2½ tablespoons iced water
ROASTED STRAWBERRIES
- 500 g strawberries, hulled
- and halved, plus extra to serve
- 2 tarragon sprigs, plus extra
- to serve
- 3 tablespoons caster sugar
- 1 vanilla pod, split and
- seeds scraped
CANDIED ALMONDS
- 60 g toasted almonds
- 80 g caster sugar
ALMOND CREAM
- 200 g mascarpone
- 200 g crème fraîche
- 200 g fresh full-fat ricotta
- 1 vanilla pod, split and
- seeds scraped
- ½ teaspoon almond extract
- 60 g (‘ cup) icing sugar, sifted
- Combine the flour, sugar and a pinch of salt on a clean work surface. Rub the butter into the flour mixture using your fingertips until you have the texture of coarse breadcrumbs. Some larger pieces of butter are good, too. Mix in the egg yolk and sprinkle in enough iced water so that the dough just comes together. Flatten into a disc, wrap and refrigerate for 1 hour.
- Preheat the oven to 180°C.
- Take the pastry out of the fridge 10 minutes before you want to use it.
- Roll out on a lightly floured work surface to about 5 mm thick. Drape into a 23 cm loose-bottomed fluted tart tin, gently pressing into the edges. Trim any excess overhanging pastry, line with baking paper and fill with baking weights, dried beans or rice. Bake for 15 minutes. Remove the paper and weights and return to the oven for a further 15 minutes, or until the pastry is golden. Allow the pastry shell to cool completely before removing it from the tin.
- For the roasted strawberries, keep the oven at 180°C and line a baking tray with baking paper. Place the strawberries in a bowl with the tarragon, sugar and vanilla and toss to coat. Arrange the strawberries on the baking tray in a single layer and roast for 30 minutes, or until they have released some juice and are a little softened. Set aside to cool.
- For the candied almonds, line a baking tray with baking paper and grease the baking paper with olive oil. Place the almonds on the tray so they’re nice and close together. Melt the sugar in a small saucepan over a low-medium heat, swirling the pan, for 5-7 minutes until it turns a deep amber colour. Pour the caramel over the almonds and allow to cool. Chop the candied almonds into small pieces and set aside.
- For the almond cream, whip the mascarpone, crème fraîche and ricotta to stiff peaks in a large bowl. Stir through the remaining ingredients and set aside.
- To assemble, fill the tart shell with the almond cream. Top with the roasted strawberries, extra tarragon and a generous sprinkling of candied almonds.
© Image and recipe by Julia Ostro
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Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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