Ingredients

225g plain flour, plus extra for dusting

100g ground almonds

75g golden caster sugar

175g cold butter, cut into cubes

1 large egg yolk

300g granulated sugar

¾ tbsp dried lavender

250g mascarpone

220ml double cream

4 tbsp lavender sugar (from above), plus extra to serve

4 tbsp lavender honey (or extra 2 tbsp lavender sugar if unavailable)

Finely grated zest of 1 orange, plus 2 tbsp juice

2 tbsp lemon juice

700g strawberries, hulled

Instructions

Step 1: To make the pastry, combine the flour, ground almonds, golden caster sugar, cold butter, and a pinch of salt in a food processor. Pulse until the mixture resembles coarse breadcrumbs. Be careful not to over-process to avoid releasing oils from the almonds.

Step 2: Tip the mixture into a bowl. Beat the egg yolk with 1 teaspoon of water, then add to the dough. Mix gently and quickly with a knife until the dough comes together, adding a little more water if needed. Form into a disc, wrap in cling film, and chill for at least 30 minutes until firm.

Step 3: Roll out the chilled pastry on a lightly floured surface and line a 25cm tart tin (3cm deep) with it. If the pastry breaks, press and patch it into the tin. Prick the base with a fork, then chill in the freezer or coldest part of the fridge for 30 minutes. Preheat the oven to 200°C (180°C fan)/gas mark 6.

Step 4: Meanwhile, prepare the lavender sugar by blending 300g granulated sugar with ¾ tablespoon dried lavender in a small food processor bowl for 1 minute. Set aside.

Step 5: Line the chilled pastry case with baking parchment and baking beans, then blind-bake for 15 minutes until the sides hold their shape. Remove the parchment and beans, then bake for another 5–7 minutes until golden. Let cool completely in the tin before gently removing.

Step 6: For the filling, beat the mascarpone with a wooden spoon until smooth. Add the double cream and whisk with an electric mixer until soft peaks form. Stir in 4 tablespoons of the lavender sugar, lavender honey, orange zest, orange juice, and lemon juice. Taste and adjust sweetness if desired.

Step 7: Spread or pipe the cream filling evenly into the cooled tart shell. Arrange the strawberries on top: place small berries whole, pointed side up; slice larger strawberries into £1 coin thickness, layering bigger slices in the center and smaller ones around the edge.

Step 8: Dust with extra lavender sugar before serving for a beautiful finishing touch.

Tips & Variations

If you can’t find lavender honey, using extra lavender sugar works well to keep the floral sweetness balanced.

For extra crispness, blind-bake the tart shell with a second layer of parchment and baking beans before removing and finishing baking without them.

Try substituting strawberries with raspberries or a mix of fresh berries for a different twist.

Storage

Store the tart in the refrigerator, covered loosely with cling film or a tart dome, for up to 2 days. To keep the pastry crisp, avoid assembling the tart too far in advance. Serve chilled or at room temperature. The tart is best enjoyed fresh, but if needed, allow it to come to room temperature before serving for the best flavor and texture.

FAQs

Can I make the tart pastry ahead of time?

Yes, the pastry dough can be prepared and chilled in the refrigerator for up to 24 hours before rolling out and baking. This helps develop flavor and makes handling easier.

What if I don’t have a food processor?

You can make the pastry by hand by rubbing the cold butter into the flour and almonds until the mixture resembles coarse breadcrumbs. Then proceed as directed with the egg yolk and mixing.