Rustic Strawberry Tart And Sweetened Whipped Cream Food
RUSTIC STRAWBERRY TART
Try making your own shortcrust pastry with crunchy semolina. Top with juicy fruit and pinch the pastry round the edges to create a rustic finish
Provided by Cassie Best
Categories Dessert
Time 1h35m
Number Of Ingredients 10
Steps:
- First make the pastry. Put the butter, flour, 25g polenta, sugar and a pinch of salt into the large bowl of a food processor and blitz to fine crumbs. Beat 1 of the eggs and add to the mixer and blend again until the pastry starts to clump together. Tip onto your work surface and knead briefly to bring the pastry together into a smooth ball. Flatten into a disc, wrap in cling film and chill for 30 mins.
- Heat oven to 180C/160C fan/gas 4. Dust your work surface with a little polenta and flour, then roll out the pastry into a circle roughly 35cm in diameter. line a large baking sheet with parchment and lay the pastry on top. Put the strawberries in a bowl and toss through the cornflour and sugar. Sprinkle the pastry with 1 tbsp polenta, then arrange the strawberries on top, leaving a border about 3cm clear around the edge.
- Beat the remaining egg and sweep over the pastry edge with a brush. Fold the pastry over the strawberries, pinching to create a rough border, and leaving the centre exposed. Brush the edge with more egg. Bake for 45-50 mins until golden brown and crisp. Brush the strawberries with the jam. leave to cool for 15 mins before serving with clotted cream, if you like.
Nutrition Facts : Calories 335 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
RUSTIC STRAWBERRY TART
This is a free form tart - no tart pan necessary! It's easy, delicious, and really looks great. You can use puff pastry or a pie crust for this.
Provided by Recipe Reader
Categories Tarts
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper and set aside.
- Combine strawberries with the sugar, cornstarch and lemon juice and set aside.
- While the strawberries are marinating, roll out the puff pastry sheet or pie crust on a lightly floured surface until it's about 1/8" thick.
- Transfer to lined baking sheet.
- Spoon strawberry mixture into the middle of the pastry sheet, leaving about an inch or two border all around.
- Gently fold the sides of the pastry, a little at a time, up over some of the berries, leaving the fruit in the center exposed.
- Brush top of pastry lightly with water and sprinkle with turbinado sugar. Bake for 30-35 minutes until crust is golden and strawberries are bubbling.
- Let sit for 5-10 minutes before cutting.
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