This week, it’s all about the simple, the stress-free and the strawberries, this is the perfect summer dessert.
My name’s Lucy and I am addicted to recipes. There, I’ve said it, it’s out in the open, I just had to get that off my chest. When I am not cooking recipes for Lucy Loves, I am researching recipes for Lucy Loves or just looking for food to catch your eye or to feed my family and friends. I am hopeless at my book group as I never read the suggested books as any spare time I get is spent scouring Pinterest, my huge cookery book stash or tearing out pages from cookery sections of newspapers and magazines. When I find a recipe I know you’re going to love, I am like a dog with a bone, I can’t wait to make it and share it with you. It’s almost as though I have some juicy bit of gossip I need to tell you, but I can’t until I get my facts straight. Here’s where this Simple Caramel Strawberry Tart recipe comes in. It’s an absolute beauty, wait til you get your hands on one.
To start with, this tart comes to you via the ever amazing Epicurious, with thanks, so I knew it was going to be a brilliant one. Secondly, it is simple, it doesn’t just pretend to be simple to lure you in. All this recipe involves is the making of some easy shortbread, rolling it out and a super short baking time. Then plop on whipped cream and sour cream, shop dulce de leche and some chopped strawberries and you’re there. Dessert is served and it looks amazing even though it only took around 45 minutes and know effort to make. Another reason I love this Simple Caramel Strawberry Tart is because it looks ‘rustic’ and by now you know my definition of ‘rustic’ is ‘looks a bit rubbish’. Which is great, because if you don’t roll your biscuit base out perfectly, it doesn’t matter because it’s meant to look like that. Mine cracked when I moved it, but it doesn’t matter, because I covered it up with all the incredibly sweet and tasty toppings.
This Simple Caramel Strawberry Tart recipe has now joined my long list of new favourite recipes. There are not enough meals in the day to utilise all my fave recipes, but it’s an addiction I am not seeking help for, I will just battle on with my tireless search for new and exciting things for you to enjoy. I am such a trooper, please don’t feel you have to thank me *please do thank me when you see me next or I will cry*.
This post will appear on Lucy Loves later this week.
Simple Caramel Strawberry Tart Recipe
Serves around 8, slice size dependent
You will need a stand mixer, food processor, bowl and hand whisk or brute force
- 125g plain flour
- 40g cornflour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 85g soft butter
- 75g caster sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 250ml double cream
- 125ml sour cream
- 3 tablespoons caster sugar
- 1 teaspoon vanilla extract
- 125ml dulce de leche or Carnation Caramel
- 400g strawberries, sliced
- Pre heat your oven to 160 degrees fan assisted and line a large baking sheet with baking paper and having another large sheet to hand.
Take your food processor, stand mixer or bowl and a hand mixer and beat the soft butter and caster sugar together until lighter in colour and texture.
Add the egg yolks and vanilla extract and beat again to mix. In a bowl mix together the plain flour, cornflour, salt and baking powder. Stir then slowly fold this into the butter, sugar and egg mixture until a ball of dough is formed.
Take two large sheets of baking paper and place the dough between the sheets. Roll out into a vague circle roughly 11 inches or 28cm wide. Lift the top sheet off the circle and place the dough, still on the bottom sheet of paper straight onto the baking sheet. Place in the oven for 12 to 15 minutes or until just starting to colour at the edges. Leave to cool completely on the tray.
When you are ready to serve the tart take your stand mixer or hand whisk and beat together the cream, sour cream, sugar and vanilla until it holds soft peaks. Top and slice the strawberries and place to one side.
Carefully place the shortbread disk onto a large serving plate or board and gently spread the base with the dulce de leche or caramel. Plop the whipped cream onto the caramel and carefully spread over the top. Artfully arrange the strawberries on top of the cream then add a dusting of edible glitter if you like. Serve immediately.
Any left overs will keep in the fridge for a couple of days but the bottom will be soggy, although still delicious.