S E A S O N A L R E C I P E
While our days are getting shorter as we head into autumn, we're still relishing the long local strawberry season here in the Coal Valley. Our in-house foodie, Fiona, made these beautiful little strawberry tarts, which we enjoyed at a local vineyard called Puddleduck. And here's the recipe for you.
These bite-size tarts are perfect for summer picnics, and you don’t even have to make “proper” pastry. Try out different combos of seasonal fruit on top, and if you don’t have fresh fruit to hand, just use your favourite jam!
Editors note: Thanks to Glen, Fiona's other half for joining us for our picnic and a glass of bubbles in the sunshine.
Makes
36 Tarts
Prep Time
1 hour
Total Cooking Time
1 hours
I N G R E D I E N T S
Topping
300g strawberries
2 tbsp caster sugar
Base
90g butter, softened
110g raw sugar
2 tsp vanilla essence (optional)
2 tsp orange zest (approx. ½ an orange, optional)
110g ground almonds
65g walnuts, very finely chopped
60g plain flour
½ tsp baking powder
2 eggs
M E T H O D
- Chop the strawberries into small pieces (about 1cm), place into a bowl, sprinkle over the caster sugar, and stir to coat. Set aside.
- Preheat the oven to 180degC (fan assisted).
- Beat the butter and raw sugar together until light and fluffy.
- Add the vanilla essence and orange zest and beat in.
- Add the eggs one at a time and beat in (the mixture will probably get a bit lumpy – don’t worry!)
- In a separate bowl combine ground almonds, finely chopped walnuts, plain flour, and baking powder.
- Add this bowl of dry ingredients to the wet ingredients and fold in to make a stiff batter.
- Take three 12 hole patty pan tins, spoon 1 tbsp of the batter into each well, and press into the tin gently using (clean) fingers or a fork.
- Drain any sugar syrup which has accumulated in the bowl of chopped strawberries.
- Place a few pieces of strawberry onto each tart base and press in lightly (the batter will rise around the fruit a bit).
- Bake for 12-14 minutes until the tarts are golden.
- Allow to cool slightly then remove to a cooling rack.
N O T E S
Try a variety of seasonal fruits - whole, halved, or chopped.
Experiment with different nuts, eg hazelnuts.
The tarts tend to soften over a day or so – recrisp them by returning to the oven for 4-5 minutes (although they’re just as nice with a cake-like texture!)
You can make the batter ahead of time and keep in the fridge for up to 2 days.
Bake the tarts in advance, freeze, then defrost and reheat for 4-5 minutes at 180degC.
The batter can be sticky – use a warmed or oiled fork to press the mixture into the tin more easily.
These are delicious served with double cream and a glass of bubbly!
# E A T L O C A L
This isn’t a comprehensive list, just a few things I tend to use – I’d love to hear about your favourite Tasmanian ingredients!
Strawberries – lots of choice in Tassie but I love Littlewood Berry Farm, just down the road.
Flour – Callington Mill in Oatlands.
Walnuts – we’re spoilt for choice in the Coal Valley with Richmond Walnut Farm and Coaldale Walnuts.
Cream – Meander Valley Dairy from The Tasmanian Food Family, or Elgaar Farm.
Butter – several options including cultured butter from The Tasmanian Butter Co.
