Strawberry and Raspberry Tart

Fresh berries, perfect pastry, crème pâtissière and a beautiful fruit glaze brought together in a tart. James used fabulous fresh strawberries and raspberries from Stewarts of Tayside!

8 to 10

Ingredients

For the shortcrust pastry

200g plain flour
100g butter
1 egg
Water, if required

For the Crème Pâtissière

500ml full fat milk
5 egg yolks
125g caster sugar
50g cornflour
2 vanilla pods, seeds scraped out
500ml double cream, whipped
1kg strawberries, hulled or 1kg raspberries

For the glaze

200g caster sugar
50ml water
200g raspberries

Method

Print Recipe

Preheat oven to 180°C
Place the flour into a bowl, add the butter and salt then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
Grease a 24cm tart tin and roll the pastry out to on a lightly floured surface. Line the tin with pastry. Blind bake for 15 to 20 minutes.
To make the glaze, put the sugar, water and berries into a pan bring to the boil then simmer for 3 minutes, pass through a sieve into a bowl.
To make the crème pâtissière, heat the vanilla and milk in a pan until warm. Whisk in the sugar and eggs then cornflour, gently heat in a pan until thickened. Cool completely. Fold into the whipped cream and pipe all over the pastry, top with strawberries and brush with the glaze.

Ingredients

For the shortcrust pastry

200g plain flour
100g butter
1 egg
Water, if required

For the Crème Pâtissière

500ml full fat milk
5 egg yolks
125g caster sugar
50g cornflour
2 vanilla pods, seeds scraped out
500ml double cream, whipped
1kg strawberries, hulled or 1kg raspberries

For the glaze

200g caster sugar
50ml water
200g raspberries

Method

Preheat oven to 180°C
Place the flour into a bowl, add the butter and salt then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
Grease a 24cm tart tin and roll the pastry out to on a lightly floured surface. Line the tin with pastry. Blind bake for 15 to 20 minutes.
To make the glaze, put the sugar, water and berries into a pan bring to the boil then simmer for 3 minutes, pass through a sieve into a bowl.
To make the crème pâtissière, heat the vanilla and milk in a pan until warm. Whisk in the sugar and eggs then cornflour, gently heat in a pan until thickened. Cool completely. Fold into the whipped cream and pipe all over the pastry, top with strawberries and brush with the glaze.