Strawberry and rose hazelnut tart

AT A GLANCE

  • Serves 10 people

  • 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 (1 2/3 cups) plain flour
  • 150 gm hazelnut meal
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking powder
01   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).
02   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).
03   Preheat oven to 180C. Combine strawberries, sugar, cornflour, rinds, juice and vanilla seeds in a bowl and fill pastry case.
04   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.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

DAVID MORGAN AND EMMA KNOWLES

FEATURED IN

Nov 2010

Nov 2010

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