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Strawberry or Fig Tart

With Lyndey Milan

Strawberry or Fig Tart

The real secret to this tart is really good butter puff pastry. There are a couple of commercial brands on the market, or you can buy it from some patisseries. Strawberries are fabulous here, but fresh figs in season are also wonderful.

Serves 4
Preparation 10 mins
Cooking 20 minutes

1 large sheet ready-rolled butter puff pastry
250 g strawberries or 8 fresh figs
cinnamon sugar, for dusting
2 tablespoons caster sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cassia
1/8 teaspoon ground cardamom
500g tub good-quality vanilla ice-cream or 250g tub crème fraiche, to serve

Preheat the oven to 200C (180C fan-forced) and line a large baking tray with baking paper.
Using a pastry cutter or saucer, cut four 12 cm circles from the pastry and place on the baking tray.
Rest in the fridge while you prepare the strawberries or figs.
Thinly slice the strawberries or figs and overlap them in circles on the pastry bases.
Dust with cinnamon sugar and bake for 15-20 minutes or until the pastry is puffed up and golden brown.
Serve warm with ice-cream or crème fraiche.

Cook's note: You can also make small tarts to serve as finger food - simply cut the pastry discs much smaller and put just a few slices of fruit on them.
Check after 15 minutes in the oven as the cooking time may be slightly reduced.

(Broadcast 20 September 2012)