Summer Flavours - Berries
Summer Flavours - Berries
Not so long ago, berries just meant summer and we loved them for it. Now they are also a ‘health food’, which is a bonus, but our bodies already knew instinctively that a big bowl of strawberries or raspberries was a good thing.
Nearly all berries are gorgeous eaten just as they are, sweetened if necessary with a little sugar, topped with cream for a spot of indulgence.
All berries can be added raw to fruit and salads but raspberries and strawberries are particularly suitable. You can enjoy a handful of dried cranberries as a snack.
STRAWBERRY TART (MAKES 5 TART CASES) SIMPLY
INGREDIENTS
• 500g organic plain flour, plus extra for dusting
• 100g icing sugar, sifted
• 250g chilled butter, cut into small cubes
• Zest of 1 lemon
• 2 large free-range or organic eggs, mix in with a splash of milk
• 500g English Strawberries
• 450g double cream
• 2 drops vanilla essence
• 100g apricot gel
METHOD
For the tarts:
1. Sieve the flour on to a clean work surface and sieve the icing sugar over the top of the flour
2. Work the cubes of butter into the flour and sugar with your fingers until you end up with a fine, crumbly mixture then mix in the lemon zest
3. Add the eggs and milk to the mixture and gently work it till you have a ball of dough
4. Flour it lightly. Don’t work the pastry too much, pat it into a flat round and wrap it in cling film
5. Rest in fridge for at least 30 mins
6. Now roll out the pastry to a 5mm thickness and cut out 5 discs ensuring they are large enough to fill the tart cases
7. Line the cases with the pastry
8. Rest in fridge for another 30 mins
9. Then bake for 8 to 10 mins at 170ºC
10. Allow to cool.
Preparing the strawberries:
1. Clean and core strawberries
2. Whisk double cream, vanilla and sugar until stiff peak
3. Fill tart cases with double cream
4. Place 1 whole strawberry in middle and 4 halves around the outside
5. Glaze the tops with warmed apricot gel using
pastry brush and serve.