Ingredients
Serves 6-8
300g shortcrust pastry
Filling
150ml whipping or double cream
3 tbsp icing sugar, sieved
1-3 tbsp liquor (to taste)
Try Irish cream or creme de cassis
1 punnet strawberries, hulled and halved (if large)
Strawberry Tart
An simple tart to celebrate summer fruits. Can be made with any summer fruits such as apricots, nectarines, blackberries, strawberries or raspberries.By Rowena
Recipe
Line a 24cm tart or flan tin with the pastry and bake blind. Leave to cool
Whip the cream until stiff. Add the icing sugar and liquor and whip again until fully combined.
Pour into the pastry base ONCE COOL. It is very important that you wait until the base is cool so that the cream does not begin to melt. You can refrigerate it to cool it faster if you choose. Smooth over the surface with the flat side of a knife or the underside of the spoon so that you have an even layer.
Starting on the outside and working towards the centre, arrange the fruit in concentric circles, starting with the biggest pieces.
When the tart is full, dust with a little icing sugar poured through a sieve or tea strainer, then serve fresh or keep refrigerated.
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