strawberry-ginger lattice tarts
You could go for an old-school lattice-topped fruit-filled tart, as I have here, which is all about celebrating the goodness of a buttery homemade pastry and new season strawberries (choose ruby red, fragrant fruit for the best results). The smell of this baking is irresistibly delicious and is guaranteed to make even the least sweet-toothed among us crave a slice (or two).
20 minutes plus resting time prep.
20-35 minutes plus cooling time cooking
Serves 6 small tarts or 1 large tart
- 750g strawberries (about 3 punnets), hulled and halved
- 220g granulated sugar, plus 1 tablespoon extra for dusting
- 2½ tbsp cornflour
- 2½ tbsp almond meal
- Juice of ½ lemon
- 2 tsp finely grated fresh ginger
- Scraped seeds of 1 vanilla bean
- 1 egg, lightly beaten, for eggwash
- ½ tsp ground ginger
SOUR CREAM PASTRY
- 375g plain flour
- 80g icing sugar, sieved
- 225g chilled butter, diced
- ½ cup sour cream
- 1 egg yolk
- To make the sour cream pastry, pulse flour, icing sugar, butter, sour cream and a pinch of salt in a food processor until fine and sandy. Add egg yolk and pulse until the pastry just comes together then tip on to a work surface and form into a disc. Wrap in plastic wrap and refrigerate for at least an hour to rest and become firm.
- While the pastry rests, prepare the filling. Combine strawberries, sugar, cornflour, almond meal, lemon juice, fresh ginger and half the vanilla in a bowl and toss to coat evenly, then set aside for sugar and cornflour to soak up all the juices.
- Preheat oven to 180C. Roll out pastry on a lightly floured work surface to 3mm thick. Cut out rounds large enough to line six 11cm diameter (top measurement, base about 7.5cm) shallow pie tins or 1 large pie tin (about 22cm diameter), allowing an overhang of 2-3mm. Line the tins with pastry, then spoon the strawberry mixture in and brush the edges of the pastry with eggwash.
- Re-roll the pastry scraps to 3mm thick and cut into 1.5cm strips (if the pastry is a little soft, chill it briefly before cutting into strips). Top each tart with pastry strips, weaving to form a lattice, then press to seal edges and trim excess pastry.
- Rub together the remaining sugar, vanilla and ground ginger with your fingertips to combine. Brush pastry with the eggwash, dust with sugar mixture then place tins on a baking tray lined with foil. Bake, turning the tray occasionally to help bake evenly, for 20-25 minutes until deep golden brown (if you’re baking a large tart, this will take about 30-35 minutes). The tarts may bubble over a little. Cool in tins for about half an hour then serve with a dollop of sour cream or with ice-cream.