Although we don’t go overboard in celebrating Father’s Day in the way of commercial cards and expensive gifts, we do embrace it as an opportunity to spend time together having fun. This year we took the opportunity to enjoy an extended family get-together at the home of my husband’s parents. Everyone pitched in with the food preparation, set up and clean up which of course meant that the day ran smoothly and was relaxing, with animated chatter, children racing about in the garden and platters of home cooked food laid out on a feasting table and enjoyed by all. 

I made my Plentiful Potato Salad (published on the 23rd August this year) and a Fresh and Glossy Strawberry Tart from scratch. Any fresh seasonal berries or even stone fruit can be used to adorn the top of the tart. I chose strawberries as they are plump with juice and sweetness at the moment. Although I had stocked the fridge with several punnets, there was only a handful left when I turned to decorate my tart – the children had polished them off!. Luckily all the major grocery stores in Sydney have plentiful strawberry supplies at the moment so my husband picked up extras on his way home this morning from yet another school sporting event (bring on the holidays please!). 

I opted to fill the tart shell with an easy vanilla-scented mascarpone cream, similar to what I smother inside a layer cake. In this instance I added extra icing sugar to complement the dark chocolate lined pastry. 

As for the pastry? Of course you may opt to use a good quality commercial brand (Careme is my pick), but it really is very easy to whizz up a shortcrust pastry from scratch. This version is from Phillippa Grogan’s book, Phillippa’s Home Baking (an excellent guide to beautiful, abundant home baking). Simply pop all the ingredients into a food processor and press ON. I painted the inside and very top of the cooked pastry shell with melted dark chocolate. This created a seal of sorts, which prevented the tart base from becoming soggy once the filling and berries were added. I also like chocolate – a lot – so I seek out any excuse to incorporate even a smidgeon into dessert. The base can be made a day or two in advance and then kept in a container in the fridge until it is needed. 

Step out of your sweet treat comfort zone and give my strawberry tart a go. There is only a small amount of effort required in preparing the pastry base and the rest is too easy to imagine. My children thought I had bought it from a favourite patisserie – the best compliment a home cook could receive…that , and seeing every last crumb disappear in minutes. 

Fresh and Glossy Strawberry Tart 
to serve 8 – 12 people depending on the size of the slices.

1) Pastry Shell (sweet shortcrust pastry)

120g unsalted butter at room temperature (plus extra for greasing the tin)
60g caster sugar
1 egg yolk
180g plain flour
pinch of salt

Preheat oven to 180 degrees centigrade conventional setting or 160 degrees fan forced. 

Lightly grease with melted butter, a 23cm shallow tart tin with a removable base. 

Place the butter and sugar in a food processor and blend until combined. 

Add the remaining ingredients and process until a thick, pliable dough forms.

Remove from the bowl, shape into a smooth ball, cover in plastic wrap and refrigerate for 30 minutes. 

When the time is up, remove from the fridge and roll out to a rough circle slightly larger than your tart tin. I tear off a piece of baking paper, lightly flour this and roll the pastry out on top. It makes it much easier to then lift the entire piece of paper along with the rolled pastry and place it over the tin. Gently press the pastry into the sides of the tin, onto the base and then use a sharp knife to trim the edges. Use any bits to fix cracks or holes in the the pastry base.

Prick the base half a dozen times with a fork. Line with baking paper cut to fit the base and up the sides and fill this with either metal baking weights or dried beans. 

Bake in the oven for 15 minutes. Remove the baking paper and weights/beans and return to the oven for another 10 minutes. 

When ready leave on the bench to cool.

Once completely cooled, melt 50 grams of good quality dark chocolate and using a pastry brush, paint the inside and very top of the pastry shell. Place in the fridge to set while you make the filling.  

2) Fast Creamy Filling

 300 ml pouring cream
250g mascarpone cheese
4 tablespoons icing sugar
1 teaspoon vanilla extract

Pour the cream into a mixing bowl and using an electric beater, whisk until it just starts to thicken. 

Add the mascarpone cream, icing sugar and vanilla. 

Whisk again until completely combined and the mixture thickens up further forming firm peaks. Take care not to over beat or you will end up with sweet butter. 

Spread this evenly inside the pastry shell. 

3) Glossy Strawberries

20 – 22 fresh strawberries
2 tablespoons strawberry jam

I used 20 strawberries, but it’s worth having extras. Wash and dry the strawberries well then cut away the leaves. Slice each one in half and position cut side down on the tart. Work in a circle form the outer edge inwards, until the entire surface of the tart of covered. I sliced a few strawberries into slim heart shaped rounds for the centre of the tart for added interest. 

Warm the strawberry jam in a small saucepan over the stove until it is smooth and runny. Use a pastry brush to carefully brush each strawberry with the glaze. This will finish the tart off, giving it an appealing glossy appearance. 

The tart can be served immediately, or refrigerated until later in the day. Just remember to take it out of the fridge half an hour before serving. 

Oh and as for the glitter? Well I sprinkled on EDIBLE GLITTER (available from cake decorating stores) prior to filling the pastry shell. It’s neither necessary nor essential but since today was a special occasion I thought I’d add a touch of glitz.