If you make Sweet Flan Pastry or just a rich shortcrust that you have added some sugar and egg yolk to, and line a tin with it, then freeze it, you have a ready summer dessert to use whenever the berries look particularly luscious and/or you want to impress. You can bake it from frozen. The filling can be a mixture of cream, yoghurt or creme fraiche or even a soft cream cheese - with perhaps a litle sweetening of icing sugar - and then the berries on top. You can add a glaze of warmed jam but if the berries are lovely big strawberries there is absolutely no need for anything else.
Strawberry Tart
For a 7/8 '' tin with a removable base:
For this one, I didn't use Sweet Flan Pastry but made:
6 oz rich shortcrust pastry - 6 oz P flour, 4oz butter, 1 egg yolk and about 1 tbs water mixed, 1 tbs icing sugar - made into pastry in a processor or by hand, rested and then rolled to line tin.
Chill or freeze.
Oven at No 6/200 - line tin with greaseproof paper and baking beans - bake 15 mins then check for too much browning. Take the paper out when the edges are set and let the base cook - all together about 20/25 minutes. Leave to cool.
Make your filling from 1/4 pint cream whisked and then mixed with about the same amount of yoghurt - or creme fraiche etc. Taste and sweeten a little if you wish. Vanilla sugar is good for this.
Put into the cold case, top with berries carefully and eat! It will be even better the next day if a touch soggy.
Strawberry Tart
For a 7/8 '' tin with a removable base:
For this one, I didn't use Sweet Flan Pastry but made:
6 oz rich shortcrust pastry - 6 oz P flour, 4oz butter, 1 egg yolk and about 1 tbs water mixed, 1 tbs icing sugar - made into pastry in a processor or by hand, rested and then rolled to line tin.
Chill or freeze.
Oven at No 6/200 - line tin with greaseproof paper and baking beans - bake 15 mins then check for too much browning. Take the paper out when the edges are set and let the base cook - all together about 20/25 minutes. Leave to cool.
Make your filling from 1/4 pint cream whisked and then mixed with about the same amount of yoghurt - or creme fraiche etc. Taste and sweeten a little if you wish. Vanilla sugar is good for this.
Put into the cold case, top with berries carefully and eat! It will be even better the next day if a touch soggy.
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