Photo: Massimo Adami
Strawberry sablée tart
19 ingredients
20 min + 15 min
Serves 6 - 8
openrecipes
Gordon’s classic strawberry tart has the crumbliest pastry ever, plus a few of his own modern touches
Estimated Nutrition (whole recipe, rough)
1121
Calories
43g
Protein
25g
Fat
180g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Passion Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g plain flour , plus extra for rolling
- 1 tsp fine sea salt
- 1½ tsp baking powder
- 125g unsalted butter , softened to room temperature, plus extra for greasing
- 125g caster sugar
- 1 large sprig thyme , leaves stripped
- 3 egg yolks
- dry, uncooked rice , for baking
- 250g ripe, even-size British strawberries , hulled
- 4 tbsp icing sugar , sifted
- 2 tbsp balsamic vinegar
- 284ml tub double cream
- finely grated zest 1 lemon
- finely grated zest 1 lime
- 2 ripe (wrinkled) passion fruits , halved
- 2 tbsp crème fraîche
- 2 tbsp natural yogurt
- 6 large basil leaves, chopped
- icing sugar and a handful small basil leaves to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes