strawberry, honey + mascarpone tart

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So I went to a spin class this morning for the first time, and lasted all of 5 minutes.

It was really weird, being in a dark room with lots of sweaty strangers and club music blasting, whilst my legs felt like they were on fire.

The instructor yelled ‘biiiiiig push’Β and I thought, y’know what, bugger this. I will leave the cycling to my boyfriend; he looks much better than I do in lycra anyhow πŸ˜‰

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We’ve got a couple of strawberries growing in our backyard at the moment. Literally a couple. Protecting them is a serious, time-consuming business. I had sort of hoped to use them in this recipe, but alas they’re still really green. Impatience got the better of me and Mr Sainsburys was all too happy to provide!

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I’m rambling on. I blame the spin.

strawberry tart 3

Strawberry, honey and mascarpone tart

This recipe is from the June 2016 edition of the BBC Good Food magazine.

I ended up making one big tart and two smaller ones because I had leftover pastry, but it may depend on the size of your tin!



  • 225g plain flour
  • 100g ground almonds
  • 75g caster sugar
  • 175g cold, unsalted butter
  • 1 egg yolk


  • 250g mascarpone
  • 220ml double cream
  • 4 tbsp honey
  • 2 tbsp caster sugar
  • Β½ tsp dried lavender
  • 1 orange {zest + 2 tbsp juice}
  • 2 tbsp lemon juice
  • approx. 500g fresh strawberries
  • edible flowers {such as thyme}, if desired


In a mixing bowl, weigh out the flour, almonds and sugar, and use your fingers to rub the butter into them until the mixture resembles fine breadcrumbs.

Add the egg yolk and around a tablespoon of water to the mix and stir through. Tip onto a clean surface and knead gently until it comes together, adding more water if necessary. Wrap in cling film and leave to chill in the fridge for at least 30 mins.

Roll out the chilled pastry to the thickness of a pound coin, and manoeuvre into the tin, making sure to press it into the corners. Trim off any excess and use it to patch up any cracks/gaping holes.

Return the pastry to the fridge to chill for at least another 30 mins. In the meantime, preheat your oven to 180*C {fan-forced}.

Line the pastry with greaseproof paper and tip in baking beans, rice, or loose change to weigh it down.

Bake for around 15 minutes, then remove the weights and return to the oven for another 7-8. {I baked the smaller tarts for 7, took out the baking beans and then baked for another 5}.Β 

Leave to cool.

For the filling, beat together the mascarpone and double cream until the mixture holds its shape. Next, add the orange zest, orange and lemon juices, lavender flowers, honey and sugar, and beat into the cream.

Wash the strawberries and slice them to about the thickness of a pound coin.

Spread the cream into the cooled tart case and top with the strawberry slices. To achieve the flower effect, start with the biggest slices on the outside and get smaller as you work in. Decorate with the thyme flowers.

4 thoughts on “strawberry, honey + mascarpone tart

  1. What a pretty tart! I love the little edible flowers on top. Whenever I think of spin class, I think of an episode of the Unbreakable Kimmy Schmidt, which was quite a strange spin class indeed… I don’t think it would be my thing either πŸ™‚


    • Ah thank you! πŸ˜€ I’ve only seen the first ep of Unbreakable Kimmy Schmidt so I’ll have to look it up πŸ˜› put it this way, I won’t be doing it again in a hurry!

      Liked by 1 person

  2. Lol, you did better than I would have done at the spinning Hannah, I almost faint at the thought of excercise πŸ˜‰
    Your tart looks gorgeous, so summery and prettily presented. In fact I spotted it over on instagram because of the pretty strawberry arrangement.
    Angela x

    Liked by 1 person

    • Thanks Angela! It’s definitely something I won’t be doing again in a hurry… The tart on the other hand was much more of a success! πŸ˜€
      Hannah πŸ™‚


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