Strawberry and Lemon Tart


Strawberry and Lemon Tart

After a long hiatus of not feeling inspired about baking anything in particular, the Summer Cuisine Magazine caught my attention last month.

The section collected recipes from Australian chef Belinda Jeffery’s new book, Utterly Delicious Simple Food.

Simple – check. Summer fruits – check. Easy baking – check. “Go forth and bake!” I said to myself.

Recipe really is easy. Some tips / notes:

  • Recipe called for a pre-baked shortcrust pastry tart shell. You can either make it yourself (plenty of recipes online), or buy ready-to-roll. True to my current lazy self I went for the store-bought stuff. Still good, but my tart tin is 30cm and so I had to join 2 pieces of pastry dough together. I managed to do that but the dough had cracks over the pastry joints post blind-baking. Gotta figure that one out and if anyone knows a fix for that please leave a comment!
  • I think ceramic beans are probably still the best for blind-baking. Used rice and had bits of them stuck into the case – had the take them out post blind-bake.
  • In essence this is almost like a baked cheesecake. Admittedly because I had to change pan size and volume I might have overbaked and had cracks forming on the surface of the filling too. No need to worry though if that happens to you – it’ll all be covered up by those gorgeous strawberries.
  • Talking about hulling the strawberries – according to the internet, just use a drinking straw! Easy – just check out this youtube video: