Strawberry Tart
Our local shop had just taken a delivery of fresh strawberries this morning, and the smell was so intoxicating that I had to buy some.
I just wish that the weather would improve, it is very wet here in the Lot and I'm beginning to think that I am back in Cornwall!!
We ate one punnet with some creme fresh and the 2nd punnet went into creating this Tarte aux Fraises.
The recipe has been adapted from "The French Kitchen" cookbook.
Strawberry Tart
Serves 6
For the pastry
225g plain flour
75 g ground almonds
200 g of cold butter cut into cubes
150 g light brown sugar (unrefined if possible)
2 large free range eggs
The filling
1kg strawberries washed and destalked
2 Large free rang eggs
175 ml of double cream
1.In a large bowl mix together sifted flour and ground almonds.
2.Add your cubed butter to the flour mix and rub together using your fingers until it resembles breadcrumbs
3.Add the sugar
4.Add eggs and mix together one at a time
5.Bring your ingredients together with a pallet knife or a round ended knife until it resembles a ball.
6.With floured hands and work surface, gently knead your pastry for a minute wrap in cling film and put in fridge to rest for 1/2 hr.
Lightly grease a 25cm flan tin .
Roll out pastry on floured surface, line the tin and put back in fridge for another 10/15 mins.
1.Heat the oven 180C/gas mark 4
2.Line the pastry case with lining paper and cooking beans and bake in the oven for 20 mins.
3.Remove the lining paper and beans leave to cool for 5 minutes.
4.In a clean bowl add your eggs cream and beat together .
5.Slice your strawberries in half and cover the base of pasty case.
6.Add your egg and cream mixture to the strawberries, lightly scatter some sugar over tart and bake in the oven for 35 minutes.
7.Serve cold, simply yummy!!
I just wish that the weather would improve, it is very wet here in the Lot and I'm beginning to think that I am back in Cornwall!!
We ate one punnet with some creme fresh and the 2nd punnet went into creating this Tarte aux Fraises.
The recipe has been adapted from "The French Kitchen" cookbook.
Strawberry Tart
Serves 6
For the pastry
225g plain flour
75 g ground almonds
200 g of cold butter cut into cubes
150 g light brown sugar (unrefined if possible)
2 large free range eggs
The filling
1kg strawberries washed and destalked
2 Large free rang eggs
175 ml of double cream
1.In a large bowl mix together sifted flour and ground almonds.
2.Add your cubed butter to the flour mix and rub together using your fingers until it resembles breadcrumbs
3.Add the sugar
4.Add eggs and mix together one at a time
5.Bring your ingredients together with a pallet knife or a round ended knife until it resembles a ball.
6.With floured hands and work surface, gently knead your pastry for a minute wrap in cling film and put in fridge to rest for 1/2 hr.
Lightly grease a 25cm flan tin .
Roll out pastry on floured surface, line the tin and put back in fridge for another 10/15 mins.
1.Heat the oven 180C/gas mark 4
2.Line the pastry case with lining paper and cooking beans and bake in the oven for 20 mins.
3.Remove the lining paper and beans leave to cool for 5 minutes.
4.In a clean bowl add your eggs cream and beat together .
5.Slice your strawberries in half and cover the base of pasty case.
6.Add your egg and cream mixture to the strawberries, lightly scatter some sugar over tart and bake in the oven for 35 minutes.
7.Serve cold, simply yummy!!
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