A strawberry delight

Photo: ODT.
Photo: ODT.
Summer Times presents a selection of chef Bevan Smith’s favourite summer recipes from Riverstone Kitchen’s Otago Daily Times Fresh column.

 

Strawberry almond tart
Serves 10

Ingredients

1 recipe sweet shortcrust pastry, blind baked (see recipe)
250g unsalted butter
250g caster sugar
250g almonds, ground
4 free-range eggs
1 tsp vanilla essence
50g plain flour
1kg strawberries, hulled and cut in half 
½ cup vanilla sugar syrup (see recipe)

Vanilla sugar syrup

1 cup caster sugar
¾ cup water
½ tsp vanilla bean paste

Sweet shortcrust pastry
Makes 1 28cm pastry case

175g unsalted butter, room temperature
75g icing sugar
2 free-range egg yolks
250g plain flour
1 Tbsp cold water

 

Method

Preheat oven to 160degC. Beat butter, sugar and almonds in a mixing bowl until well combined. Add eggs, one at a time, until well incorporated then add vanilla essence and flour and mix well. Spread frangipane mixture over pastry base with a spatula and bake for 45 to 50min or until golden brown and just set. Remove from oven and allow to cool before removing from baking tin. Place strawberries in a bowl with the vanilla syrup. Lightly toss together and place on top of the frangipane tart. Serve immediately with pure cream or vanilla ice cream.

Vanilla sugar syrup

Place all ingredients into a small saucepan and bring to the boil over a medium to high heat. Remove from heat and allow to cool completely before use. Store in an airtight container for up to one month.

Sweet shortcrust pastry

Cream butter and sugar in a mixing bowl until light and pale. Add egg yolks, one at a time, mixing well. Mix in flour and just enough cold water to bring the pastry together. Knead lightly, roll into a ball, wrap in plastic wrap and refrigerate for 30min or overnight. Preheat oven to 180degC. Unwrap pastry, slice thinly and press into a 28cm fluted tart mould with a baking paper-lined removable base. Ensure pastry is evenly and thinly spread, about 2mm thick. Remove excess pastry from around edges. Refrigerate pastry base for 10min before lining with a sheet of baking paper. Fill with baking beans and blind bake for 15 to 20min or until golden brown. Allow to cool before removing beans.

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