Glazed strawberry and lime tart
Serves: 6
Prep time: 20 minsTotal time: 
Photograph by Dan Jones
Glazed strawberry and lime tart
Serves: 6
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
592Kcal
Fat
35gr
Saturates
21gr
Carbs
61gr
Sugars
34gr
Fibre
1gr
Protein
8gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 500g all-butter puff pastry block (we used Taste the Difference)
- a dusting of plain flour, for rolling out
- 1 medium egg yolk, beaten
- zest and juice of 1 lime
- ½ x 340g jar Taste the Difference strawberry conserve
- 250g mascarpone
- 2 tbsp elderflower cordial
- 3 tbsp icing sugar, sieved
- 400g strawberries
Step by step
Get ahead
Make up to the end of step 2 up to a day ahead, cool completely and store in an airtight container. Assemble just before serving. The baked pastry base can be frozen.
- Roll out the pastry on a floured surface to a long rectangle, trim to a neat 18cm x 40cm, then transfer to a large baking tray. Lightly score a 1cm border around the edge, and brush the border with a little beaten egg yolk. Prick the centre section all over with a fork to stop it puffing up as it bakes. Chill for 30 minutes until firm. Preheat the oven to 190°C, fan 170°C, gas 5.
- Brush the border with more of the egg yolk. Bake the pastry for 35 minutes; press the centre down halfway through if it starts rising up too much. For crisp pastry, return it to the oven on a rack set in a grill pan and bake for a further 5-10 minutes until golden. Either way, cool completely on a wire rack.
- Finely grate the zest from the lime; set aside. Squeeze the lime juice; pour into a small pan with the strawberry conserve. Heat gently, stirring, until starting to bubble; push through a sieve into a bowl to remove the seeds and large pieces of fruit. Set aside to cool to room temperature; it will start to thicken.
- Beat half the lime zest with the mascarpone, elderflower cordial and icing sugar. Spread over the tart base, inside the border. Hull and halve the strawberries and arrange in neat rows along the tart. Brush the glaze all over the strawberries. Just before serving, sprinkle with the reserved lime zest.
Chef quote
A real showstopper of a dessert – summery elderflower and zesty lime complement the sweet strawberries.
