Sunshine Coast strawberry and macadamia crostata

This delicious strawberry and pastry creation from The Long Apron chef, Cameron Matthews, will send your tastebuds into a happy dance! Serve with generous portions of whipped Maleny cream for a truly scrumptious Sunshine Coast dessert. 


800g plain flour
400g self-raising flour
600g of sugar
600g butter
1/2 cup milk
12 eggs, yolk only
250g strawberries, hulled and quartered
100g macadamias
2 tbs icing sugar


1tbs water
100g Cooloola Berries strawberry jam


Sieve the self-raising flour and the plain flourinto a medium sized clean, dry bowl. Add the sugar andmix to combine.

Make a well in the centre of the flour mix and add in the softened butter, milk and egg yolks. Using clean hands, bring the ingredients together to form a dough that resembles a soft pasta dough. 

Wrap the dough in plastic wrap then allow to rest in a cool place for 30 mins.

Remove platic wrap. Roll the dought out between two sheets of baking paper to 7 mm thick.

Lay pastry over a 22cm fluted tart ring with removable base. There is no need to grease the base due to the butter in the dough.

Toss the strawberries and macadamias with the icing sugar and corn flour, then spread out to cover the base. 

Trim the edges of the pastry and re-roll to 3mm thick. 

Cut strips 3mm wid, then form a lattice of the top of the pastry base.

Chill the tart for 30 minutes before baking.

Preheat the over to 180C.

Bake for approximately 45 minutes until golden brown.

Heat the 1tbs of water in a small pan then stir in the 100g of jam until just combined.

Brush the top of the cooked crostate to glaze.

Allow to cool before removing from the tin.

Serve with generous portions of fresh whipped cream of cream fraiche.