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Strawberry Tart with Spiced Hazelnut Pastry

Recipe adapted from the December 2010 edition of Gourmet Traveller.
Prep Time 30 mins
Cook Time 30 mins
Course Dessert, Tarts
Servings 8


  • 700 g strawberries trimmed and chopped
  • 70 g caster sugar
  • 35 g cornflour
  • grated rind of 1 orange
  • seeds of 1 vanilla bean or 1 teaspoon of vanilla bean paste


  • 175 g unsalted butter at room temperature
  • 150 g icing sugar sifted
  • grated rind of 1 lemon and 1 orange
  • 3 egg yolks
  • 250 g plain flour
  • 150 g ground hazelnuts
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • a really good pinch of ground cloves
  • 1 teaspoon of baking powder


  • Pastry: Beat butter, icing sugar and orange rind in an electric mixer until pale and fluffy (4-5 minutes), add yolks and beat to combine. Add remaining ingredients and mix until just combined. Form into a disc, wrap in plastic wrap and refrigerate until firm (2 hours).
  • Roll two-thirds of hazelnut pastry to 3mm-thick on a lightly floured piece of baking paper and line a 24cm-diameter tart tin. Trim edges and refrigerate until firm (30 minutes). Roll out remaining dough on a lightly floured piece of baking paper to a rough 24cm-long rectangle, place on an oven tray and refrigerate until firm (30 minutes).
  • Preheat oven to 180C. Combine strawberries, sugar, cornflour, rinds and vanilla seeds in a bowl and fill pastry case.
  • Cut remaining pastry lengthways into 12mm-thick strips and form a lattice pattern over strawberry mixture, trimming overhanging ends. Brush pastry with eggwash, bake until crisp and golden (30-35 minutes), cool in tin for 30 minutes then remove and cool to room temperature. Dust liberally with icing sugar before serving.
Keyword pies, Strawberry