To me, that means travelling, having nonstop BBQ’s, drinking cider in the sun, and eating strawberries. All of the strawberries.
I mean, June pretty much equals ‘Strawberry Season’. And my little brother’s birthday. But, strawberry season. (Love you bro!)
Deliciously sweet juicy strawberries? It would be silly not to indulge in a punnet… or 5! 🙂
Et voila! I made Strawberry Basil Jam.
Insert Bob Marley reference.
Then made it into a tart.
As you do.
First off, I chopped up a whole load of strawberries, and zested and juiced a lime.
More complementary colours!
I then bunged the strawberries into a large saucepan and added sugar, the lime juice, and water. I placed this on a high heat to dissolve the sugar and to bring to the boil.
I left this to bubble and thicken to a gloopy syrupy consistency.
Then I finely chopped the basil and added this and the lime zest to the strawberry mess.
I left this to continue bubbling for a few more minutes to a slow dripping consistency.
Issy’s worst nightmare.
I left this to cool slightly before transferring to a sterilised jar. This recipe should make enough jam for a 9inch tart case.
For the pastry, I got well acquainted with the butter, rubbing it into the flour to form a coarse breadcrumby texture.
Then I added the sugar, almonds, spices and lime zest.
Adding the eggs, I brought it together to just form a dough.
I wrapped this in cling film and refrigerated to firm up.
Once suitably chilled, I separated the pastry into two thirds and one third.
With the bigger piece I pressed the dough into the tart tin to form the tart base. I could have easily rolled out the pastry and lined the tin to make it look much neater… but I’m a fan of making things difficult for myself!
I then placed this back into the fridge to chill for another 30 minutes.
With the remaining third of pastry I actually decided to roll this out into a large rectangular shape, then cut even sized strips. I then placed this back in the fridge to chill for another 30 minutes also.
Once suitably re-chilled, I removed the tart case and pricked the base with a fork, before dolloping in the jam and spreading it out evenly.
With the dough strips I then formed a lattice top. I did this by first placing 4 strips evenly apart. Let’s call them 1, 2, 3, and 4.
I then folded 1 and 3 back up on themselves and placed a new strip (A) along 2 and 4… but at a diagonal! I then brought 1 and 3 back down.
I then folded 2 and 4 up on themselves and placed a new strip (B) along 1 and 3. Then brought 2 and 4 back down.
I then turned the tin upside down and repeated on the other side, then pressed the edges into the sides and trimmed the excess. Bam! Lattice’d!
Finally I egg washed the pastry, and baked at 180ºC for 25-30 minutes (or until golden brown!).
Strawberry Basil Linzer Torte
- For the strawberry basil jam:
- 600g strawberries
- 185ml water
- 375g caster sugar
- juice and zest of 1 lime
- 15g fresh basil, finely chopped
- For the pastry:
- 175g unsalted butter, cold
- 220g plain flour
- 80g caster sugar
- 80g ground almonds
- pinch of ground cinnamon
- pinch of ground nutmeg
- zest of 1 lime
- 2 egg yolks, plus extra for egg wash
- icing sugar, for dusting
- Hull and roughly chop the strawberries.
- In a large saucepan, place the strawberries, water, lime juice and sugar on a high heat until the sugar dissolves.
- Bring to the boil and leave to bubble until the mixture start to thicken.
- Add the basil and lime zest and continue to cook until the jam is a gloopy consistency.
- Leave to cool slightly before handling, then transfer to a container and refrigerate completely.
- With your fingertips, rub the cold butter into the flour to form a coarse breadcrumb texture.
- Add the sugar, zest, almonds, cinnamon, and nutmeg and mix through.
- Add the egg yolks and bring together so it just forms a dough.
- Wrap in cling film and refrigerate for a minimum of 2 hours.
- Preheat oven to 180°C.
- Break away two thirds of the pastry and roll out to a circular shape of approximately 1/2cm thickness.
- Lay the pastry into a greased 9 inch tart case, making sure to ease it into all the edges. Prick the base with a fork and refrigerate for an extra 30 minutes.
- Take the remaining third of pastry and roll out to a large rectangular shape of 1/2cm thickness, and larger than the diameter of your tart case. Place on a lined baking sheet and refrigerate for 30 minutes.
- Once chilled, dollop the jam into the tart case and spread evenly.
- Cut the rectangular piece of pastry into strips of an even 1cm thickness. Lattice these strips on top of the jam and press the ends into the sides, removing the excess.
- Brush the pastry with a beaten egg, then bake for approximately 25 – 30mins or until golden brown.
- Leave to cool to room temperature, dust with icing sugar and serve.