Strawberry & Honey Tart
A lovely sweet strawberry and honey tart for when you have social gatherings or if you just want to treat yourself and your family members.
180 g All-Purpose Flour
55 g Powdered Sugar
¼ tsp Salt
115 g Cold Butter, Cut Into Small Cubes
1 Large Egg
½ tsp Vanilla Extract
170 g Honey
140 g Butter
85 g Light Muscovado Sugar
2 Eggs, Beaten
200 g Self Raising Flour, Sieved
4 tbsp Strawberry Jam
Place the flour, sugar, and salt in a food processor and mix for a few seconds until combined.
Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky.
Flatten ball slightly with your hands to form a thick disc. Wrap with cling film and refrigerate for at least 1 hour.
Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling.
On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a lined 9-inch tart pan; you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan.
Brush away any excess flour on the surface.
With a sharp knife, trim the edges off the pastry to fit the tart pan.
Cover with cling film and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.
Preheat oven to 180C/Gas 3 and place rack in the middle of the oven.
Press parchment paper or foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they’re fully distributed over the entire surface.
Bake crust for 25 minutes. Transfer crust to a wire rack and remove weights and foil.
Measure the honey, butter and sugar into a large pan.
Add a tablespoon of water and heat gently until melted.
Remove from the heat and mix in the eggs and flour.
When the pastry base is cool, spread the jam over the base.
Spoon enough of the cake mix onto of the jam to cover the top but still leaving a 5mm rim of pastry above the cake mix.
Bake for 40-45 minutes until the cake is springy to the touch.
Cool slightly in the tin before turning out onto a cake board.