strawberry + apple tart

Shocker. I made something with fruit. On purpose! I do worry that this blog must come across as fairly chocolate-centric sometimes 😛

Strawberry and apple is probably not a combination that you’d immediately think of, but this tart is very much the product of random ingredients I had knocking around. Also, British strawberries are in season right now, and are tasting great. They turn an otherwise wintery apple number into something much more May-appropriate, although the weather at the moment would appear to disagree.

I’ve had 4 exams in the past week, and my next one is not ’til Friday – so I’ve let myself have the weekend off. It’s been so nice to relax and not feel {too} guilty about being out of the library! We had a Eurovision party last night…. we consumed a lot of sugar and sangria, and I nearly won the sweepstake we had going {I had Russia!}. I was also very pleased with where Australia ended up ;D

So, this tart. Give yourself plenty of time – all I’ve learned about pastry so far is that it takes way longer than you think it will. Mistakes happen when you’re rushing. I can definitely recommend sticking on some Gilmore Guys, making a cup of tea, and just having a really chilled afternoon making a killer fruit tart.



  • 110g plain flour
  • pinch salt
  • 50g cold butter {cut into small cubes}
  • cold water {approx. 4tbsp)

Fruit filling:

  • 1 large cooking apple {Bramley, I think}
  • 250g strawberries
  • 2 tbsp lemon juice
  • 2 tbsp cornflour
  • 0.25 cup caster sugar


Start with the pastry: sift together the plain flour and salt into a mixing bowl. Add the cubes of butter. Use a knife to cut the butter into smaller chunks whilst it’s in the flour, and then use your fingers to rub it in, creating ‘breadcrumbs’.
Add cold water, a tablespoon at a time, until the pastry just comes together in your hands. Shape into a ball, cover in clingfilm, and put into the fridge for at least half an hour.
Preheat your oven to 220*C. 
Whilst the pastry’s chilling, you can prep the fruit. Take the leaves off the strawberries, and cut them in half; put them into a big bowl. Peel the apple, and cut into thin slices. 
Mix the apple with the lemon juice, then drain off as much of the liquid as you can by leaving the slices in a colander. 
At this point, get the pastry ball out of the fridge, and roll out into a large circle on a floury surface. Check that it’s big enough by placing your tin lightly on top, and then transfer it into the tin by folding it over the rolling pin. 
If you’ve got any excess round the sides, you can trim it off and use it to fill any holes – I had a few! 
Add the apple slices to the strawberries; add the cornflour and sugar and mix through gently. Tip the fruit mixture into the tin, and bake for 20 minutes at 220. After that, reduce the temperature to 180*C and bake for another 30 minutes.
Serve hot or cold; I think it’d be awesome with cream! Happy Bank Holiday!

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