Strawberry & Basil Crumble Tart

I’ll start by saying I LOVE THIS TART. It is one of my all-time favorites because it is incredibly versatile and not to mention, SO EASY to make. One of (the many things) I love about this tart is that it's not just about the filling. The shell and crumble carry their own and bring the crunchy, salty-sweetness to any fruit filling you chose to put into it. You can use any fruit into this (think stone fruit, apples, blueberries, chose your own adventure, really) but I would highly recommend trying this combination of strawberries and basil. There is something about this flavor combination that instantly transports me to a summer in the Italian countryside. If this tart wasn’t giving you everything, already, you can also use fruit that is sub-par/out of season and adjust the sweetness to make up for their lack of flavor. Seriously, just make it. You’ll thank me later.

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Strawberry & Basil Crumble Tart

Yield: 8

Ingredients

Tart Shell & Crumble

• 1 ¾ cup flour
• ¼ cup polenta (not the instant type)
• ¾ cup light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon corn flour
• ¾ cup unsalted butter, melted

Filling

• 750g strawberries
• 2 tablespoons cornflour
• ½ cup brown sugar
• 6-8 large basil leaves, chopped finely
• 2 tablespoons apple cider vinegar
• Pinch of salt

Instructions

1. Preheat oven to 180C (160C fan-forced) with a rack in the bottom third of the oven. In a large mixing bowl combine all the dry ingredients for the tart shell & crumble, mix well until combined.
2. Mix all the ingredients for the filling and set aside.
3. Pour in the melted butter to the dry ingredients and using your hands mix together well. The consistency should be of wet sand, so when you clump the mixture in your fist, it holds together but when you press the clump it should crumble.
4. Roughly divide the base mixture into quarters in the bowl. Transfer one quarter of the base mixture into a 30 cm tart tin with a removeable base. Press the mixture into the sides, trying to be as even as possible. You can use your fingers, a measuring cup or glass to help you with this.
5. Press two quarters of the mixture into the base of the tart pan, using a cup to help get an even layer.
6. Into the prepared base, pour in the strawberries and any liquid/juices that have accumulated. Top with the last quarter of the base mixture. When topping the strawberries, scatter some small crumbs and clump some together in your fist so they form larger crumbs.
7. Place on a lined baking tray and bake in the oven for approximately 45 minutes to 1 hour or until golden brown.
8. Allow to cool for 15-20 minutes before slicing. This can be served warm or at room temperature.

http://recipes/strawberry-and-basil-crumble-tart

dessert, tart, strawberries, sweet things

Sweet Things, Dessert