Strawberry and lavender tart

Strawberry and lavender tart

This is a very easy tart to put together - and to make it even easier you could use ready made sweet pastry. Strawberries, lavender and lemon are fresh and fragrant tart toppings and make a perfect early summer combo.

Prep time:

Cooking time:

Total time:

Serves: 8

For the shortbread pastry case:

200g plain flour

150g cold butter, cut into small cubes

1 egg yolk

75g ground almonds

50g caster sugar

For the filling:

200ml double cream

220ml mascarpone

zest and juice of half a lemon

2-3 tablespoons of lavender sugar (more or less, depending on taste)

250g strawberries (whole small ones, or sliced big ones)

  1. To make the pastry combine the flour and butter together (by hand or with a food processor) until they resemble crumble topping. Mix in the egg, sugar and almonds and push together to make a ball (you may need a little extra water too). Place in the fridge for 30mins, then roll (or press) into a flan dish (easier said than done, as it is crumbly and might not hold together). Bake in the oven at 180˚C (gas 4) for 20 minutes. Cool thoroughly.
  2. Beat the cream into the mascarpone (until it forms soft peaks), then mix in lemon juice and 1-2 tablespoons of lavender sugar (taste for sweetness). Add the cream mixture to the pastry case just prior to serving. Top with strawberries, a sprinkling of lemon zest and more lavender sugar.

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Photographs: David Merewether
Recipes Type: Baking and Deserts

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