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Strawberry and Puff Pastry Tart

A crème patisserie base and a sticky-sweet strawberry liqueur glaze makes James Martin’s tart a real treat.



  • 1.

    Preheat the oven to 180C/gas 4.

  • 2.

    Cut the pastry into a 15cm square and put onto a baking tray lined with greaseproof paper or a non-stick mat.

  • 3.

    Score a line all the way round from the edge of the pastry, about 1cm in. It should look like a picture frame. Brush the edge with an egg wash.

  • 4.

    Prick the centre of the pasty frame all over with the tip of a sharp knife. This will stop it from rising. Cook in the oven until light golden brown and crisp, about 20 minutes.

  • 5.

    Meanwhile, make a crème patisserie. Put the milk and vanilla pods in a pan and warm over a low heat.

  • 6.

    In a mixing bowl, whisk together the egg yolks and cornflour. Stir in a little of the warm milk, then pour the mixture back into the pan. Cook, stirring, over a gentle heat until thickened. Remove from the heat and leave to cool.

  • 7.

    In another pan, heat the strawberry liqueur until it starts to flame. Add the strawberries and caster sugar and cook for 2 minutes – the juices should form a syrup. Remove from the heat and leave to cool.

  • 8.

    Just before serving, cover the centre of the puff pasty base with a layer of crème patisserie. Top with the strawberries and drizzle over the strawberry syrup.


Recipe reproduced with permission of Good Food Channel.

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Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Strawberry and Puff Pastry Tart.


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