Strawberry Sablee Tart

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 7 1/8 ounces plain flour, plus extra
• plain flour, for rolling
• 1 teaspoon salt (fine sea salt)
• 1 teaspoon baking powder
• 4 3/8 ounces unsalted butter, softened to room temperature plus extra
• unsalted butter, for greasing
• 4 3/8 ounces caster sugar
• 1 sprig fresh thyme (stripped)
• 3 egg yolks
• uncooked rice, for baking
• 8 7/8 ounces even-size strawberries, hulled
• 4 tablespoons icing sugar, sifted
• 2 tablespoons balsamic vinegar
• 9 5/8 ounces double cream
• 1 lemon, zest of, finely grated
• 1 lime, zest of, finely grated
• 2 ripe passion fruit, halved (wrinkled)
• 2 tablespoons creme fraiche
• 2 tablespoons plain yogurt
• 6 large basil leaves, chopped
• icing sugar, &
• 1 small basil leaves, to serve

Recipe

• 1 to make the pastry:.
• 2 sift the flour, salt and baking powder into a large bowl.
• 3 rub (mix) in the butter until it is the texture of crumbs, then mix in the sugar and thyme leaves.
• 4 make a well in the centre.
• 5 beat the egg yolks together, then stir into the mixture with a table knife until it forms soft clumps.
• 6 using your fingers, draw the pastry together into a rough dough.
• 7 turn out onto a lightly floured work surface and knead into a smooth ball.
• 8 cover with cling film and chill for at least 30 minutes.
• 9 rub a little softened butter around a plain 9" flan ring.
• 10 cover a heavy baking sheet with nonstick baking parchment and place the ring in the centre.
• 11 dust the work surface and rolling pin with flour.
• 12 lightly re-knead the dough until smooth, then roll out to a round roughly 11 3/4 in diameter.
• 13 lift the dough over the rolling pin and drape over the ring.
• 14 press gently into the sides and let the overhang fall on the outside.
• 15 break off a chunk of pastry and roll into a ball.
• 16 dip into a little of the icing sugar, then use it to press the dough into the ring.
• 17 do not trim at this stage.
• 18 chill the tart pan for at least 30 mins, preferably in the freezer.
• 19 heat oven to 180c/356ºf.
• 20 cover the tart pan with a large round of baking parchment, then half-fill with uncooked rice.
• 21 place in the centre of the oven and bake for 15 minutes.
• 22 remove and lift out the parchment and rice.
• 23 turn oven to 160c/320ºf wait about 5 mins, then return the case and bake for a further 10 mins until golden brown.
• 24 remove and cool for 10 minutes.
• 25 using a small, sharp knife, cut away excess pastry, trimming the ring top.
• 26 loosen the sides with a knife, pull off the ring and leave to cool.
• 27 the pan should be biscuit crisp.
• 28 to make the filling:.
• 29 place the strawberries on a plate, dredge with the icing sugar and vinegar, then set aside.
• 30 beat the cream with the grated zests until just forming soft peaks.
• 31 scoop the passion fruit pulp into a small sieve and rub through onto the cream with the back of a spoon, then stir in the creme fraiche and yogurt.
• 32 stack the large basil leaves together, shape into a roll, thinly slice into shreds, then chop;.fold these into the cream.
• 33 when the base has completely cooled (it doesn't matter if it has broken around the sides a little), assemble the tart.
• 34 spoon the cream into a piping bag or ziplock without a nozzle, then pipe in small, even dollops over the base.
• 35 drain the strawberries and press lightly onto the cream.
• 36 dust over more icing sugar, tuck in the small basil leaves among the strawberries and serve immediately.