Strawberry tart makes a perfect summer dessert. I used Marion Regan’s strawberries, variety MC1, from Waitrose. This variety is packed with flavour.
Almond and Lemon Tart (Serves 8)
For the pastry
225g plain flour
100g ground almonds
75g caster sugar
Pinch of salt
1 egg yolk
225g crème fraiche
Grated rind and juice of 2 small lemons
10 tbsp icing sugar
700g strawberries (preferably medium sized)
To make the pastry put the flour, almonds, sugar, butter and salt into a food processor. Whizz
until the mixture looks like coarse breadcrumbs. Tip into a bowl, beat the egg yolk with a little water and add it to the dough. Mix gently and quickly until everything comes together. Wrap in clingfilm and refrigerate for ½ hour.
Roll out the pastry on a lightly floured surface and use it to line a 23-24cm tart tin with a removable base. It isn't easy pastry with which to work; if it falls apart, just press it into the tin and patch it up. Prick the base with
a fork. Chill in the fridge for 20 minutes.
Line the chilled pastry case with greaseproof paper and baking beans and bake blind for 8 minutes in an oven preheated to 200°C/gas mark 6. Remove the paper and beans
and bake for a further 7 minutes; the pastry should be pale gold. Let it cool in the tin, then gently remove it.
Beat the mascarpone with a wooden spoon until it is quite smooth. Add the crème fraiche, lemon
juice and rind and icing sugar. Put in the fridge to firm up slightly, but don't let it get so cold that it 'sets'.
Hull the strawberries.
When the pastry case is cool,
fill it with the cream and just before serving arrange the berries on top, pointed side up.