![]() Roll back onto the rolling pin then gently unroll into a 9 inch loose bottomed tart tin. ![]() Roll the pastry out until it is about 3mm thick. Take the disc of pastry out from the fridge and lightly flour the work surface with a little flour. This recipe is enough for two large tarts so you can either make a half batch or use one portion for another recipe. ![]() Wrap the pastry in clingfilm and rest it in the fridge for at least 1 hour before using.Īs with most pastry, this can be chilled and kept for up to one week before using, or it can be frozen for up to a months. Divide into two pieces, pressing into flat rounds. Turn the dough out onto a lightly floured work surface and gently bring together with your hands, very gently kneading into a smooth, uniform dough. Add the egg yolks and water and mix together until the dough just starts to come together.) Be careful not to over-process the dough, or the finished pastry will be tough and chewy, you only want to mix the dough until it starts to clump together, not until it forms a uniform dough. Add the butter and rub together using your fingertips, or use a pastry cutter, until the mixture resembles breadcrumbs. (Alternatively, put the flour, almonds, icing sugar, salt and vanilla in a large bowl and mix to combine. Add the egg yolks and water and pulse until fully combined. Add the butter and pulse until the mixture resembles breadcrumbs. Put the seeds in the bowl of a food processor, add the flour, almonds, icing sugar and salt, and pulse to combine. If you don't fancy using pistachios you can substitute just about any other nut for the pistachios, just keep the ratio of almonds to the other nut the same.Ĭut the vanilla pod, if using, in half and scrape out the seeds. The base of the tart is a frangipane, a spin on that classic Bakewell Tart filling, but using a scattering of vibrant green pistachios, a flavour that goes so well with strawberries, and just a big enough twist to make this seem different and a little unusual. When the berries are good you really dont want to mess with them too much, the flavour of the berries is more than enough so simple is always better. This dish is therefore finished with fresh berries that have been macerated in the smallest touch of sugar, just enough to lightly gild the lily. The sun is finally out and the summer fruit is starting to come into season which means one thing, strawberries! There is something almost nostalgic to strawberries for me, maybe it's the many trips to pick your own farms in Devon when me and my brother were little or maybe its just one of those flavours we universally associate with childhood? Regardless, those sweet and vibrant berries are the perfect summer fruit, especially when good berries come into season, not the flavourless, comically big, polystyrene textured versions that magically appear on supermarket shelves all year round.
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