{"id":2301,"date":"2011-03-15T20:33:32","date_gmt":"2011-03-15T12:33:32","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2301"},"modified":"2012-03-04T10:49:26","modified_gmt":"2012-03-04T02:49:26","slug":"strawberry-and-lemon-tart","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/strawberry-and-lemon-tart\/","title":{"rendered":"Strawberry and lemon tart"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Cooking with good quality\u00a0seasonal\u00a0produce is something that every great chef will attest to being\u00a0one of the things that makes for a wonderful\u00a0dish.\u00a0 \u00a0I love trying to find different ways of using things when they are in season.\u00a0 I also have a passion for baking cakes and slices and my favourite course of any meal (to create) would have to be dessert.<\/p>\n

I have wanted to make this dish ever since I read the recipe about four months ago.\u00a0 Given the strawberry season has almost ceased I think I can say\u00a0that I made it by the “skin of my teeth”.<\/p>\n

In all cooking there are certain ingredients that you expect to see together, tomato\u00a0& mozzarella, lamb\u00a0& rosemary and\u00a0peaches\u00a0& cream for example.\u00a0 And while combining strawberry with citrus is not necessarily a natural paring that would spring to mind\u00a0it does work very well.\u00a0 This tart is a fine example of a\u00a0marriage made in heaven.<\/p>\n

strawberry and lemon tart (recipe from\u00a0Dish Magazine, December 2010\/January 2011 edition)
\nmakes\u00a0one 35cm (14 inch)\u00a0x 10cm (4 inch)\u00a0tart (use a tin with a removable base)<\/span><\/p>\n

Ingredients<\/span>
\npastry<\/em>
\n250g (\u00bd pound) plain (all-purpose) flour
\n\u00bd teaspoon sea salt
\n\u00bd cup icing (confectioners) sugar
\n150g\u00a0(1\u00bc sticks) butter, diced and chilled
\n1 egg
\nfilling<\/em>
\n1 large\u00a0juicy lemon
\n\u00bd an orange
\n1\u00bc cups caster (superfine) sugar
\n2 tablespoons cornflour (cornstarch)
\n2 eggs
\n1 egg yolk
\n\u00bd cup melted butter, cooled
\n1 teaspoon vanilla extract
\nto finish<\/em>
\n250g\u00a0(\u00bd pound) strawberries
\nicing (confectioners) sugar for dusting<\/p>\n

Preparation
\n<\/span>Pastry:\u00a0 <\/em>Put the flour, salt, icing sugar and butter in a food processor and pulse to coarse crumbs.\u00a0 Add the egg and pulse again until the dough starts to come together.\u00a0 Tip onto the bench and gently bring the dough together with your hands.\u00a0 Form into a disc, wrap and chill until firm.<\/p>\n

Preheat the oven to 200\u00b0C (400\u00b0F\/Gas 6). \u00a0Roll pastry out on a lightly floured bench and line the tart tin.\u00a0 Refrigerate or freeze until firm.<\/p>\n

Bake the tart blind for 20 minutes, then remove the baking weights and paper.\u00a0 Reduce the heat to 170\u00b0C (325\u00b0F\/Gas 3) and bake for a further 5 minutes.\u00a0 Cool.<\/p>\n

Filling:<\/em>\u00a0 Cut the lemon into wedges and the orange into quarters, remove the pips.\u00a0 Chop the fruit roughly and place into food processor with the sugar.\u00a0 Process until the fruit is finely chopped then tip into a bowl.\u00a0 Put the cornflour in a small bowl and stir in a \u00bc cup\u00a0of the fruit mixture until smooth.\u00a0 Tip back into the bowl and add the remaining ingredients, gently whisking to combine. (Don’t\u00a0whisk too much as you do not want a lot of bubbles in the mixture).<\/p>\n

Pour into the tart case and bake for 25 minutes until the filling\u00a0is just firm and the top is lightly browned.\u00a0 Cool.<\/p>\n

To serve:<\/em>\u00a0 Halve or quarter the strawberries and pile on top of the tart.\u00a0 Dust with icing sugar to serve.<\/p>\n

My tips\/alterations:<\/span> *Use 300g of good quality purchased sweet short crust pastry if you don’t want to make your own.\u00a0 *Blind baking is when you line a pre-prepared case with baking paper and fill it with weights or dried beans.\u00a0 The beans support the pastry as it cooks.\u00a0 Bake in a preheated 190\u00b0C (375\u00b0F\/Gas 3) – 200\u00b0C (400\u00b0F\/Gas 6) oven for up to 20 minutes before removing the paper and weights.\u00a0 The shell should have taken form.\u00a0 Return to the oven for time specified in recipe.<\/p>\n

\"\"<\/a><\/strong><\/p>\n

ease: 7.5\/10.<\/strong> I used careme<\/a> vanilla bean sweet shortcrust pastry\u00a0because I had some in the fridge.
\nprep time: 20mins <\/strong>plus chilling and cooling.
\ncooking time: 50mins<\/strong> plus cooling
\ntotal: 1 hour 10 mins<\/strong> plus chilling and cooling<\/p>\n

taste: 6.5\/10.<\/strong> From the man of the house, who didn’t really enjoy the texture of the filling.\u00a0 It wasn’t smooth like lemon curd, rather you knew there was blitzed up whole fruit in there.\u00a0 7.5\/10<\/strong>\u00a0 From me.\u00a0 I didn’t mind the texture and really enjoyed the flavour combination.<\/p>\n

would I make it again:<\/strong> Yes, but there are conditions.<\/strong>\u00a0 Normally with a score like this I wouldn’t bother making it again.\u00a0 However, since baking this I have purchased my Thermomix and knowing what it can do I am sure I can get a very smooth consistency for the filling by using it to whiz everything up.\u00a0 It is so much easier than making lemon curd filling!<\/p>\n

Besides it gives me another excuse to eat strawberry and lemon tart and that is always a good thing \ud83d\ude42<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

\n

Cooking with good quality seasonal produce is something that every great chef will attest to being one of the things that makes for a wonderful dish. I love trying to find different ways of using things when they are in season. I also have a passion for baking cakes and […]<\/p>\n","protected":false},"author":2,"featured_media":2313,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[81,31,33],"tags":[4,104,105],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2301"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2301"}],"version-history":[{"count":17,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2301\/revisions"}],"predecessor-version":[{"id":2560,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2301\/revisions\/2560"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2313"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2301"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}