
Strawberry Tart
Try this delicious strawberry tart recipe for a tasty treat. Made with Jus-Rol sweet shortcrust pastry, fresh strawberries, mascarpone and crème fraiche.
Quick Stats
Easy
1 Tart
20 minutes bake time
Strawberry Tart
Try this delicious strawberry tart recipe for a tasty treat. Made with Jus-Rol sweet shortcrust pastry, fresh strawberries, mascarpone and crème fraiche.
Ingredients
- 1 Jus-Rol™ Sweet Shortcrust Pastry Block Thawed
- 16-17 strawberries Halved
- 250g mascarpone cheese
- 250g crème fraiche
- 50g caster sugar
- 4tbsp redcurrant jelly
Equipment required
- Rolling Pin
- 23cm Fluted tart Tin Baking paper
- Saucepan
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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How to Blind Bake Pastry
How to Blind Bake Pastry
Once a flan tin or ring has been lined you may wish to bake it unfilled (baking blind), to then fill later with a cold filling or one which requires a lower cooking temperature. It is always best, if time allows, to chill the unbaked flan in the refrigerator for 10-15 minutes before baking blind.
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- Take a large piece of silicone baking or greaseproof paper and pleat it so that you can fit it into the flan tin easily.
- Press paper gently into flan case and allow excess to stand up around edges.
- Cover base with baking beans or similar. It is possible to buy ceramic baking beans which are re-usable, otherwise use uncooked rice, split peas or similar to weight down the base.
- Bake the flan according to recipe instructions, generally the flan is baked for 12-15 minutes then the paper and beans removed and the flan returned to oven to finish baking to a golden brown.
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Method
- Preheat oven to 180ºC (160ºC for fan assisted), Gas 4
- Roll out pastry to line a 23cm fluted flan/tart tin or ring and bake blind for 15-20 mins until pastry is golden brown. Allow to cool.
- Combine Mascarpone Cheese and Crème Fraiche and stir through caster sugar. Place in fridge to chill for 10 minutes.
- Spread cheese-crème mixture in tart case and arrange halved strawberries on top to cover.
- Melt redcurrant jelly in microwave or in saucepan and then rush liberally over strawberries and cheese-crème mix to give a glaze.
- Janet’s Top Tip – add some liquor to the cheese-crème mixture for an extra kick.