Strawberry Basil Free-form Tart

Desserts , Baking

Ingredients

1½ cups of flour 

½ cup of hazelnut flour (Hazelnut Estate)

1 cup icing sugar

1 teaspoon salt

125gm butter, cold, diced into small cubes

2 large egg yolks, whisked with 3 tbsp ice water (Agreeable Nature)

500gms strawberries, sliced (Caithness Farm)

Good handful of basil leaves, roughly chopped larger leaves and keep the small ones as they are (Janefield Hydroponics)

½ cup of lemon juice

½ cup of sugar

2 tablespoons rhubarb gin jam you can use orange marmalade. 

Method

Make the crust mix the flours, salt and sugar together. Mix in the cubes of butter until it resembles breadcrumbs, then mix in the egg yolks. Don’t overwork it, just form a dough and press flat and wrap in cling film. Chill in the fridge for at least half an hour.

Filling:

Mix the remaining ingredients together (strawberry/basil/lemon etc.) and let sit for a least an hour.

Preheat the oven to 180degreesC. Roll out the dough. You can make one large tart or cut dough into 6 equal portions. Divide the strawberry mixture into portions, if making more than one, then add to the centre of the dough, with the jam.

Fold the dough around the strawberries and add any leftover liquid to the centre of the tart.

This is a rustic looking tart, so you don’t need to worry if the edges are not neat.

Bake for 20-30 mins until the crust is golden.

Side note: Rhubarb Gin Jam I made this using No8 distillery's Hibiscus Gin will show case in the kitchen next week. 

Comments

Recipe by Elizabeth Marshall.

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