Strawberry and Rose tart 

We were off to a friend’s house for a lovely lazy BBQ Sunday and having reminded them of our considerable dietary requirements, I felt that I really needed to make an effort to bring something nice to make up for all the extra effort they were going to. I sometimes forget, because we’re so used to all our varying dietary requirements, that it’s a bit of a minefield for others – if you’re not used to checking ingredients and thinking about traces its all a bit mind boggling! Anyway, our friends were delightful and happy to cater for us all, even me, the difficult vegetarian! I made a firm favourite, Devils food cake for pudding as everyone loves it, but then felt that maybe it wasn’t fresh and summery enough for a sunny BBQ! In fact I spent the whole night thinking it was the wrong choice and maybe I should make something else – I just didn’t know what, and certainly didn’t want to go shopping early on a Sunday morning!

So it was a case of get up, rummage in the fridge and larder and then get my thinking hat on! I had some frozen puff pastry and apples but apple tart wasn’t quite seasonal enough! Then I spied my bowl of slightly overripe strawberries – perfect; a fine strawberry tart was going to be ideal.

In fact I’d recommend this kind of tart for any impromptu get together – so simple to make but also pretty enough to impress! It would work with most fruit and is simply fruit, thinly sliced and layered over puff pastry, sprinkled with a fine layer of sugar and then baked. Once out of the ven, a coating of nappage (warmed, thinned jam) gives the perfect glossy finish. I chose some gorgeous rose petal jam form Confiserie Florian in Provence but apricot or strawberry would also work well.

Strawberry and Rose Tart

(dairy-free, egg-free,nut-free, soya-free, sesame-free, vegetarian and vegan)

Serves 6

1/2 sheet puff pastry [ensure it doesn’t contain butter!]

100g strawberries, finely sliced

1-2 tsps caster sugar

2 tbsp rose jam

1. Roll out the pastry to a large square or rectangle. Lightly score around the edge to give a ‘frame of pastry’ which will rise up.
2. Layer on the sliced strawberries and sprinkle with caster sugar
3. Bake for 20-25 minutes at 190 degrees centigrade/gas mark 5 until the pastry is golden around the edges.
4. Cool and then brush over warmed, thinned [add a few drops of water] jam.