I had a lot of fresh strawberries recently after a visit to the strawberry farm, and wanted to put them to good use. As much as I love strawberries served au naturel, I wanted to try them in a few different cooked dishes. The first dish I made was a Roasted Strawberry, Vanilla Bean and White Chocolate Cheesecake.
I then looked for inspiration for my next strawberry dish, and found it in Gourmet Traveller’s Slow Food cookbook in the form of a Strawberry Hazelnut Tart. I loved the idea of a Strawberry Tart, but it was the hazelnut spiced pastry that really intrigued me. It sounded so interesting that I couldn’t wait to try it. The pastry was delicious, and I loved the hint of spice in it, but it was very delicate to work with and crumbled easily, so keep this in mind if you decide to try this recipe.
The resulting tart was lovely, however I think the spiced pastry would work better with pears, or apples.
What are your favourite strawberry recipes?
| Spiced Strawberry Tart Recipe |
- SPICED HAZELNUT PASTRY:
- 175g of softened butter
- 150g of pure icing sugar, sifted
- finely grated zest of 1 lemon
- finely grated zest of 1 orange
- 3 egg yolks
- 250g of plain (all purpose) flour
- 150g of hazelnut meal
- 2 tsp of ground cinnamon
- 1 tsp of ground nutmeg
- 1 tsp of baking powder
- STRAWBERRY FILLING:
- 700g of strawberries, hulled and chopped
- 70g of raw caster sugar
- 30g cornflour
- finely grated zest of 1/2 an orange
- juice of half an orange
- 1 vanilla bean split and seeds scraped
- Cream for brushing the pastry
- 2 tsp of granulated sugar
- HAZELNUT PASTRY
- For the pastry beat the butter, icing sugar and orange rind in an electric mixer fitted with a paddle attachment until pale and fluffy.
- Add the egg yolks and beat to combine before adding the remaining ingredients and mix until just combined.
- Form into a disc and wrap in cling film and refrigerate for 2 hours, until firm.
- Place 2/3 of the pastry between 2 lightly floured pieces of baking paper and roll out until it is 3mm thick. Line a 24cm tart tin with the pastry and refrigerate for 30 minutes.
- Roll out the remaining pastry between the baking paper to approximately a 24cm rectangle. Trim the edges and refrigerate 30 minutes until firm.
- FILLING:
- Preheat the oven to 180 degrees Celsius (355 Fahrenheit).
- Combine the strawberries, sugar, cornflour, orange zest, orange juice and vanilla seeds in a bowl.
- Remove the tart case from the refrigerator and add the strawberry filling.
- Cut the remaining pastry lengthways into thick strips and form a lattice pattern over the filling. Trim the overhang.
- Brush the pastry with cream and top with granulated sugar.
- Bake for 30 to 35 minutes until golden.
The original recipe used 3 tsp of Rosewater in the filling.
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{ 23 comments… read them below or add one }
This looks beautiful! WOld you believe it; I've never had a strawberry tart? Growing up with a Bosnian mum has mad me a champion of eastern european cuisine, but the well-known and well loved tarts, pies and pastries? Not so much!
I'm hoping to go to a strawberry farm next week. Which one did you go to? I've been doing some searches on the net for farms that you can pick your own strawberries at…because that would be awesome!
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Thanks Dzenana
And you are not alone in not having had a strawberry tart before. I hadn't had one until I made this.
As for where to get your own farm fresh strawberries I visited the one at Palmview on the way back from the Sunshine Coast. Here's a link to the address http://www.strawberryfields.com.au/strawberry-fie…
This is gorgeous! I will definitely be getting some extra berries from the strawberry farm this weekend. The hazelnut pastry sounds like a perfect compliment to the sweetness of the strawberries as well.
Thanks for sharing!
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You're welcome Amy.
I too, tend to prefer strawberries raw but so far my favourite strawberry recipe has actually been a strawberry jalousie (original recipe is no longer up but it's pretty much this http://readysteadycook.ten.com.au/927.htm )
I will have to try the strawberry jalousie, thanks so much for sharing!
My most favorite way is to eat them fresh. We have a couple of beds with strawberries in our garden and they taste so good as it is, that sometimes it’s almost a crime to cook them
My mom managed to create a mix between wild forest strawberries and basic ones, so they are smaller, with more dark red color, amazing aroma and taste.
Yum! I love strawberry pies and I actually made one using a Cindy Crawford recipe. Not your usual source for a recipe I admit!
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Yum! I love strawberry pies and I actually made one using a Cindy Crawford recipe. Not your usual source for a recipe I admit!
My recent post Scrabble Cookies!
Cindy Crawford is a surprising recipe source.
You didn't say how it tasted. Was it good?
This sounds divinnneee. Im currently in the process of making a strawberry pie (for the first time, im quite excited!) but will save this one if todays adventures give me a taste for some more strawb-baking
Beautiful photos too!
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Thank you Sasha
Good luck with your strawberry pie!
Looks so good Jennifer! My favourite way to serve strawberries is in a verrine layered with custard and roasted almonds….Hmmm! And how lucky are you to go strawberry picking!
Mmm the verrine sounds gorgeous Sukaina. I will have to check that out
Jennifer this recipe looks sooooo delicious, I love that list of ingredients and your photos are beautiful! There has been an abundance of cheap strawberries at our local farm shop so I might grab an extra punnet or two to try this out for friends, it's such a pretty and delicious sounding recipe!
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Thanks Trudy!! It was great for something a little different to your usual desserts.
I love the simplest strawberry dessert – strawberry shortcakes. Yum! But this tart sounds and looks really amazing.
I love the addition of the hazelnut in the crust! The whole tart looks irrestible! Gorgeous photos, as always.
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That spiced hazelnut pastry sounds like an amazing base for a strawberry tart. I wouldn't have thought to do that but you just made a special dessert into an extraordinary dessert.
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Thanks Nicole, the spiced hazelnut pastry really was wonderful for something a little bit different. I recommend trying it.
This looks incredible, as usual! My favorite is strawberry-rhubarb pie. Sweet and sour all at once.
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Thanks Ms Pearl
A strawberry and rhubarb pie sounds delicious. I will have to make one some day.
Wow! This tart is beautiful and even more than that, it sounds amazing! I am loving the hazelnut and spices in the crust, that would be absolutely scrumptious with the berry filling!
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