Strawberry sablée tart

Strawberry sablée tart could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe makes 6 servings with 482 calories, 3g of protein, and 38g of fat each. For $2.17 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of sea salt, balsamic vinegar, natural yogurt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 140 people have made this recipe and would make it again. Mother's Day will be even more special with this recipe. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. With a spoonacular score of 24%, this dish is not so outstanding. Users who liked this recipe also liked Strawberry Tart, Strawberry Tart, and Strawberry S'More Tart.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the pastry, sift the flour, salt and baking powder into a large bowl. Rub in the butter until it is the textureof crumbs, then mix in the sugar and thyme leaves. Make a well in the centre. Beat the egg yolks together, then stir into the mixture with a table knife until it forms soft clumps. Using your fingers, draw the pastry together into a rough dough. Turn out onto a lightly floured work surface and knead into a smooth ball. Cover with cling film and chill for at least 30 mins. Rub a little softened butter around a plain 20cm x 2cm flan ring.Cover a heavy baking sheet with nonstick baking parchment and place the ring in the centre. Dust the work surfaceand rolling pin with flour. Lightly re-knead the dough until smooth, then roll out to a round roughly 30cm in diameter. Lift the dough over the rolling pin and drape over the ring. Press gently into the sides and let the overhang fall on the outside. Break off a chunk of pastry and roll into a ball. Dip into a little of the icing sugar, then use it to press the dough into thering. Do not trim at this stage. Chill the tart case for at least 30 mins, preferably in the freezer.Heat oven to 180C/fan 160C/gas 4. Cover the tart case with a large round of baking parchment, then half-fill withuncooked rice. Place in the centre of the oven and bake for 15 mins. Remove and lift out the parchment and rice. Turn oven to 160C/fan 140C/gas 3, wait about 5 mins, then return the case and bake for a further 10 mins until golden brown. Remove and cool for 10 mins. Using a small, sharp knife, cut away excess pastry, trimming the ring top. Loosen the sideswith a knife, pull off the ring and leave to cool. The case should be biscuit crisp. To make the filling, place the strawberries on a plate, dredge with the icing sugar and vinegar, then set aside. Beat the cream with the grated zests until just forming soft peaks. Scoop the passion fruit pulp into a small sieve and rubthrough onto the cream with the back of a spoon, then stir in the crème fraîche and yogurt. Stack the large basil leaves together, shape into a roll, thinly slice into shreds, then chop. Fold these into the cream.When the base has completely cooled (it doesn’t matter if it has broken around the sides a little), assemble the tart. Spoon the cream into a piping bag without a nozzle, then pipe in small, even dollops over the base. Drain the strawberriesand press lightly onto the cream. Dust over more icing sugar, tuck in the small basil leaves among the strawberries and serve immediately.

 

Step by step:

1. To make the pastry, sift the flour, salt and baking powder into a large bowl. Rub in the butter until it is the textureof crumbs, then mix in the sugar and thyme leaves. Make a well in the centre. Beat the egg yolks together, then stir into the mixture with a table knife until it forms soft clumps. Using your fingers, draw the pastry together into a rough dough. Turn out onto a lightly floured work surface and knead into a smooth ball. Cover with cling film and chill for at least 30 mins. Rub a little softened butter around a plain 20cm x 2cm flan ring.Cover a heavy baking sheet with nonstick baking parchment and place the ring in the centre. Dust the work surfaceand rolling pin with flour. Lightly re-knead the dough until smooth, then roll out to a round roughly 30cm in diameter. Lift the dough over the rolling pin and drape over the ring. Press gently into the sides and let the overhang fall on the outside. Break off a chunk of pastry and roll into a ball. Dip into a little of the icing sugar, then use it to press the dough into thering. Do not trim at this stage. Chill the tart case for at least 30 mins, preferably in the freezer.

2. Heat oven to 180C/fan 160C/gas

3. Cover the tart case with a large round of baking parchment, then half-fill withuncooked rice.

4. Place in the centre of the oven and bake for 15 mins.

5. Remove and lift out the parchment and rice. Turn oven to 160C/fan 140C/gas 3, wait about 5 mins, then return the case and bake for a further 10 mins until golden brown.

6. Remove and cool for 10 mins. Using a small, sharp knife, cut away excess pastry, trimming the ring top. Loosen the sideswith a knife, pull off the ring and leave to cool. The case should be biscuit crisp. To make the filling, place the strawberries on a plate, dredge with the icing sugar and vinegar, then set aside. Beat the cream with the grated zests until just forming soft peaks. Scoop the passion fruit pulp into a small sieve and rubthrough onto the cream with the back of a spoon, then stir in the crème fraîche and yogurt. Stack the large basil leaves together, shape into a roll, thinly slice into shreds, then chop. Fold these into the cream.When the base has completely cooled (it doesn’t matter if it has broken around the sides a little), assemble the tart. Spoon the cream into a piping bag without a nozzle, then pipe in small, even dollops over the base.

7. Drain the strawberriesand press lightly onto the cream. Dust over more icing sugar, tuck in the small basil leaves among the strawberries and serve immediately.

Nutrition Information: