*This* is how I want all fruit desserts to be. Easy, simple and so delicious you have to stop yourself from eating a 3rd slice in one sitting.
The recipe for this tart comes from Yossy’s new cookbook, Sweeter Off the Vine*. If you’re someone who loves fruit-based desserts I urge you to go get a copy of it. The chapters are in order of season and split into types of fruit e.g. a WHOLE subsection on rhubarb!!
I got Yossy’s book a few weeks ago but I’ve been patiently waiting for British strawberries to finally be in season so I could make this tart. I was shopping at the local greengrocer’s last week on a lovely sunny day when I spotted the strawberries. I immediately bought 2 punnets (and some adorably tiny aubergines??!) and restrained myself from eating them on the way home. Guys I’m very glad I did that because this tart is the best. I used a ricotta-yogurt cream instead of mascarpone because I did that stupid thing where I picked up the wrong container (why the hell do they make the tubs look SO SIMILAR) and I dotted it with apricot jam instead of strawberry as that’s just my jam of choice.
If you’re looking for an easy dessert for a dinner party, this is the one for you!
- 80 g (2/3 cup) plain (all purpose) flour
- 80 g (2/3 cup) rye flour
- 2 tsp granulated sugar
- 1/2 tsp salt
- 125 g (1/2 cup + 1 tbsp) unsalted butter, very cold, cubed
- 1 tsp apple cider vinegar
- 3 to 5 tbsp ice water
- 200 g (7oz) ricotta cheese (see note)
- 2 tbsp full fat yogurt, (see note)
- 2 tbsp of sugar, , divided
- 1 tsp vanilla extract
- ~450g, (1 pound) small strawberries, rinsed
- 3 tbsp apricot or strawberry jam
- Combine the flours, sugar and salt in a medium bowl. Add the butter cubes and rub them into the dry ingredients with your fingertips until the mixture has the texture of damp sand with some pea-sized lumps of butter remaining.
- Stir the apple cider vinegar into 5 tbsp of ice water. Drizzle 3 tbsp of the water over the dry ingredients in the bowl and gently stir together with your hands until the dough starts to come together. Squeeze a bit of the mixture in your fist - if it comes together it's perfect. If it seems to dry to stick together, drizzle in a bit more water, mix and test again. Form into a rough ball.
- Tip the contents of the bowl out onto a piece of clingfilm and bring any crumbs into the ball of dough. Pat down into a disk, wrap in the clingfilm and chill for at least 2 hours or preferably overnight.
- When ready to bake, preheat the oven to 200 C (400F). Cut a piece of baking paper to fit the size of your baking tray. Place the baking paper onto a work surface and roll the dough out on it into a rough oval or rectangle (just under 2mm/ 1/4-inch thick). Transfer the baking paper and dough onto the baking tray. Dock all over with a fork and brush with beaten egg.
- Bake for 20-25 minutes until dark golden all over. Check on the pastry halfway through the baking time - if there are any air bubbles flatten them with a spatula. Let the pastry cool completely.
- Meanwhile slice the strawberries (I cut mine into 3 or 4 slices each) and toss with 1 tbsp of sugar in a bowl. Set aside.
- In another bowl mix the ricotta & yogurt (or mascarpone), sugar and vanilla extract.
- Once the crust is cooled, frost it with the ricotta mixture then dot with the jam and decorate with the strawberry slices (arranged overlapping in lines). Slice the tart and serve immediately.