STRAWBERRY TART
Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
- With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
- Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
- Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
- Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
- In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.
RHUBARB STREUSEL PIE
The perfect way to round off Sunday lunch
Provided by Good Food team
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 10
Steps:
- Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
- To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
- Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender - test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.
Nutrition Facts : Calories 665 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 24 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.51 milligram of sodium
STRAWBERRY RHUBARB STREUSEL PIE
This great pie recipe comes from the Company's Coming - Gifts from the Kitchen. I find a large pie is sometimes too much for me, so I have made 6 or 7 small 5" pies using this recipe. I bake them in the meat pie pans and then freeze them. That way I can take out one pie and enjoy it without having the rest of the pie to temp me. I also freeze my rhubarb and strawberries in these required measures and keep them in a separate container in the freezer, knowing then these are the right measurements for this favourite pie recipe.
Provided by Shar-on
Categories Pie
Time 1h20m
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Combine fruit, sugar, flour and lemon juice and stir well.
- Turn into pie shell.
- To make topping; combine dry ingredients and cut in margarine until crumbly.
- Sprinkle over rhubarb mixture.
- Bake at 375 degF for about 50 minutes.
- Cut into 8 wedges.
STRAWBERRY TART
Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
- Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
- To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
- Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.
Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
STRAWBERRY SOUR CREAM STREUSEL CAKE
This strawberry streusel cake is the perfect end to a summer meal. But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day. The cake is slightly tricky to assemble, and at some point it may look like a mess. But everything comes together in the pan as it bakes, resulting in a tender, fragrant cake. This isn't a recipe to embark on at the end of a long workday. Save it for the weekend.
Provided by Nigella Lawson
Categories dinner, dessert
Time 1h
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
- Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
- Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
- Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
- Bake cake until lightly golden, about 45 minutes. Cool completely before serving.
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- Roll sheet of puff pastry to a 15.5x10-inch rectangle if needed. Cut 3-inch wide strips going down. Then cut about 1 1/2-inch strip going across. Mix together the jam and cornstarch. Fill each center with a small dollop of the jam mixture.
- Fold in the right side of dough towards the center, pinching down the edge, then roll over towards the end and pinch down the remaining edge to seal the dough. Place onto a large baking sheet and finish working with the remaining dough.
- Brush tops with milk and generously sprinkle sugar over the tops. Make two small slits and bake in a preheated 400° oven for 15 minutes.
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- In a saucepan off the heat, combine all the ingredients. Bring to a boil over medium heat and let simmer, stirring frequently, until the mixture thickens. Transfer to a bowl and cover with plastic wrap. Refrigerate for 1 hour or until cooled.
- In a bowl, combine the icing sugar and water. Spoon the glaze into a pastry bag fitted with a small plain tip. Pipe the glaze onto the tart.
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