Name: Strawberry and rose hazelnut tart
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 10
Ingredients: 700 gm strawberries, hulled and coarsely chopped, plus extra to serve; 70 gm raw caster sugar; 30 gm cornflour; Finely grated rind and juice of ½ orange; 3 tsp rosewater; Scraped seeds of 1 vanilla bean; For brushing: eggwash; For dusting: pure icing sugar, sieved; To serve: crème fraîche; Spiced hazelnut pastry; 175 gm softened butter; 150 gm pure icing sugar, sieved; Finely grated rind of 1 lemon and 1 orange; 3 egg yolks; 250 gm plain flour (1 2/3 cups); 150 gm hazelnut meal; 2 tsp ground cinnamon; 1 tsp ground nutmeg; 1 tsp baking powder

Strawberry and rose hazelnut tart

Australian Gourmet Traveller recipe for strawberry and rose hazelnut tart.

Serves 10

Prep

30M

Cook

35M

Total

1H 5M

Ingredients

700 gm strawberries, hulled and coarsely chopped, plus extra to serve

70 gm raw caster sugar

30 gm cornflour

Finely grated rind and juice of ½ orange

3 tsp rosewater

Scraped seeds of 1 vanilla bean

For brushing: eggwash

For dusting: pure icing sugar, sieved

To serve: crème fraîche

Spiced hazelnut pastry

175 gm softened butter

150 gm pure icing sugar, sieved

Finely grated rind of 1 lemon and 1 orange

3 egg yolks

250 gm plain flour (1 2/3 cups)

150 gm hazelnut meal

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp baking powder

Method

Main

1.For spiced hazelnut pastry, beat butter, icing sugar and orange rind in an electric mixer until pale and fluffy (4-5 minutes), add yolks and beat to combine. Add remaining ingredients and mix until just combined. Form into a disc, wrap in plastic wrap and refrigerate until firm (2 hours).

2.Roll two-thirds of hazelnut pastry to 3mm-thick on a lightly floured piece of baking paper and line a 24cm-diameter tart tin. Trim edges and refrigerate until firm (30 minutes). Roll out remaining dough on a lightly floured piece of baking paper to a rough 24cm-long rectangle, place on an oven tray and refrigerate until firm (30 minutes).

3.Preheat oven to 180C. Combine strawberries, sugar, cornflour, rinds, juice and vanilla seeds in a bowl and fill pastry case.

4.Cut remaining pastry lengthways into 12mm-thick strips and form a lattice pattern over strawberry mixture, trimming overhanging ends. Brush pastry with eggwash, bake until crisp and golden (30-35 minutes), cool in tin for 30 minutes then remove and cool to room temperature. Dust with icing sugar and serve with extra strawberries and crème fraîche.

Styling by Emma Knowles

Styling by David Morgan