The real secret to this tart is really good butter puff pastry. There are a couple of commercial brands on the market, or you can buy it from some patisseries.
Preparation Time: 10 minutes|
Cooking Time: 20 minutes
1 large sheet ready-rolled butter puff pastry
250 g strawberries
500 g good-quality vanilla ice-cream
Cinnamon Sugar for dusting:
2 tablespoons caster sugar
½ teaspoon ground cinnamon
½ teaspoon ground cassia
1/8 teaspoon ground cardamom
- Preheat the oven to 200°C (180°C fan-forced) and line a large baking tray with baking paper. Using a pastry cutter or saucer, cut four 12 cm circles from the pastry and place on the baking tray. Rest in the fridge while you prepare the strawberries.
- Thinly slice the strawberries and overlap them in circles on the pastry bases. Dust with cinnamon sugar and bake for 15–20 minutes or until the pastry is puffed up and golden brown. Serve warm with ice-cream.
Lyndey’s Note: You can also make small tarts to serve as finger food, simply cut the pastry discs much smaller and put just a few slices of fruit on them. Check after 15 minutes in the oven as the cooking time may be slightly reduced.
To drink These are not overly sweet so try a Gewurztraminer. The spicy notes in the wine will find a delightful echo in the cinnamon sugar.
Recipe from Just Add Spice by Lyndey Milan and Ian Hemphill (Lantern)
Strawberry Tart (Photo by Chris Chen)