Strawberry Heart Pie Tart
An Original Recipe by Lorraine Elliott
Preparation time: 35 minutes plus resting time
Cooking time: 40 minutes
- 2 cups all purpose flour
- 2 tablespoon caster or superfine sugar
- 1/2 teaspoon salt
- 200g/7ozs. butter, cubed
- 1 teaspoon vanilla bean paste
-
6-7 tablespoons water
-
600g/21.2ozs. strawberries, hulled (frozen will also do)
- 1 cup sugar
- 1/4 cup ground almonds
- 1/4 cup cornflour/fine cornstarch
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons vanilla
- 1 egg for egg wash
Step 1 - Place the flour, sugar and salt in a food processor and pulse to combine. Add the butter and vanilla paste and pulse until it resembles sand. Add just enough water to make a dough-you may not need all of the water (depending on the flour). Divide into two rounds, one 2/3 of the dough and another 1/3. Cover and allow to rest for 1 hour in the fridge.
Step 2 - While it is resting, cut the strawberries and place in a sieve-this is especially important if you're using frozen strawberries. Allow the juices to drain.
Step 3 - Grease a long rectangular baking tin (I used a 13X36cm quiche tin) and roll out the larger round of the pastry to fit the base and sides. Place in the fridge for 30 minutes to rest. Then roll out the other pastry round and cut to fit the top of the pastry. Using a small heart punch (I had a set of 3) punch out hearts (I left some just indented) and then place this one in the freezer to set completely.
Step 4 - Preheat oven to 220C/440F. Then dock the pastry base with a fork and cover with oiled foil and fill with baking weights. Bake for 15 minutes or until the base is cooked. Cool. Line the base with the almonds.
Step 5 - Mix the drained strawberries, sugar, cornflour, black pepper and vanilla and spoon on top of the almonds and pastry. Then place the frozen top (freezing it allows it to be lifted easier in one whole piece) and then allow it to thaw on top and once it has thawed, press it down on the sides to fit the tin. Brush with egg wash and bake for 30-35 minutes or until golden on top. Serve with cream.