Categories: July

Ingredients

• 120g caster sugar, plus 1 tbsp
• 250g raspberries
• 1kg strawberries
• 1 medium egg
• 250g mascarpone
• 160g butter, plus extra for greasing
• 6 medium egg yolks
• 320g plain flour

Directions

1. Put 160g sugar, the butter and egg yolks into a food processor and pulse to a rough paste. Then tip in the flour and pulse again, until a dough is formed. Knead it a little until smooth, then mould into a round ball. Flatten it, wrap in cling film and chill for 30 minutes or until needed.

2. Preheat the oven to 200˚C/fan 180˚C/gas 6. Lightly grease a shallow 28cm tart tin. Then roll out the pastry between 2 large sheets of baking paper, until about 3mm thick. Peel the top layer of paper off, and use the bottom layer to lift and carefully turn over the pastry to place into the tin. Prick the base with a fork, fill with baking paper and beans and place on a baking sheet. Bake on the middle shelf for 10 minutes. Reduce the oven to 190˚C/fan 170˚C/gas 5. Remove the baking beans and paper and bake for a further 20 minutes, until the pastry is light golden and cooked. Set aside to cool, then remove the case from the tin.

3. Meanwhile, make the strawberry tart filling. Put 60g caster sugar, the raspberries and 1 tbsp water in a saucepan over a medium heat. Cook for a few minutes to break down the berries. Pass through a sieve into a bowl, pushing all the pulp through and discarding the pips. Stir the strawberries into the raspberry mixture and set aside to cool to room temperature.

4. Meanwhile, beat the extra tablespoon of caster sugar with the egg, until pale, then beat in the mascarpone, until well blended. Spread this mixture across the tart base and chill until ready to serve.

5. Shortly before serving, remove the strawberries from their raspberry bath, then arrange them all over the tart, noses pointing up. Slice the strawberry tart and serve with pools of raspberry sauce.

Email to a friend | Print this recipe | Back