Simple Strawberry Tart
Simple jammy strawberry tart! An easy fresh strawberry tart made with crispy, flaky pastry and served with creamy vanilla ice cream! The perfect summer dessert. ?
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Servings: 8 servings
Ingredients
- 1 (1) box pre-made short crust pastry
- 60 ml (2 floz) honey
- 1 tablespoon (1 tablespoon) corn starch mixed with 1 teaspoon water
- ¼ teaspoon (¼ teaspoon) vaniila extract
- 6 tablespoons (6 tablespoons) strawberry conserve
- 2 (2) punnets strawberries, green tops cut off and sliced into quarters
- 1 (1) egg beaten, for the egg wash
- 2 tablespoons (2 tablespoons) demerara sugar
- 2 tablespoons (2 tablespoons) pistachios, chopped (optional)
Instructions
- Preheat the oven to 180ºC and line a baking tray with non stick baking paper.
- Roll the pastry out onto the grease proof paper and top with the strawberry conserve leaving a 1 ½ inch border around the edge of the pastry, and set aside while you make the filling.
- In a medium bowl mix the corn starch and the 1 teaspoon of water. Stir in the honey and set aside while you prep the strawberries.
- To prep the strawberries, cut the green tops off and slice into half or quarters. Stir into the honey cornstarch mix. Stir well to coat all the strawberries in the honey.
- Scatter the strawberries onto the pastry over the conserve being sure to maintain the border of the pastry.
- Brush the edge of the pastry with the egg wash and fold the edges up over the strawberries. Brush the edge of the folded pastry with the egg wash and scatter with the demerara sugar. Bake in the preheated oven for about 30-35 minutes until the pastry is deep golden and crispy around the edges and the bottom.
- Scatter with the chopped pistachios if using.
- Serve warm with ice cream or at room temperature.
Notes
*If the pastry is starting to get too dark before the strawberries are baked and jammy, cover the pastry with some foil to stop it from overly browning. BUTTT we are definitely looking for a deep golden colour rather than a pale yellow pastry. This tart benefits from a very crispy and flaky pastry.
*Be sure that the pastry stays cold by not taking it out of the fridge too soon before needing it. If the pastry is too warm when it goes in the oven, the butter will start to split out from the pastry and it will be a soggy mess.
*For larger strawberries, cut them into quarters and for medium strawberries, cut them in half.
Nutrition
Calories: 89kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 41mg | Fiber: 1g | Sugar: 17g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg
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