Scottish strawberries are now in season

  • 45
  • 4
  • Medium
STRAWBERRIES are a real celebration of summer – for many people they conjure up memories of picnics, garden parties, afternoon teas and Wimbledon. The taste of ripe, fresh, juicy, bright strawberries can make it feel like summer, even if it might not seem like it outside.

Ingredients

  • Pastry – ingredients
  • 250g plain flour
  • 50g icing sugar
  • 150g unsalted butter, in pieces
  • 1 free-range medium egg
  • 1 free range egg yolk, lightly beaten
  • You will also need 4 x flan tins – 7.5cm diameter and 2.5cm deep
  • Strawberry filling
  • 500ml whipped cream
  • 1 punnet of strawberries
  • 250g fresh home-made strawberry jam – if you don’t have time to make jam at home, then you can still use a jar of good quality strawberry jam
  • Garnish
  • lemon thyme leaves
  • sprinkle of cracked black pepper

Method

 

To make the pastry

Sift the flour and icing sugar together in a food processor. Add the butter and pulse until the mixture resembles breadcrumbs.
Mix in the egg and pulse gently until the dough just comes together. Turn out onto a lightly floured surface, knead gently, then flatten into a round.
Wrap in clingfilm and chill in the fridge for 30 minutes.
Preheat the oven to 180C/Gas Mark 4 and roll out the pastry on a lightly floured surface to a 3-4mm thickness and use to line 4 individual flan tins of 7.5cm in diameter and 2.5cm deep, then trim the edges.
Place in the fridge to rest for 15 minutes before baking.
Remove from the fridge and add some parchment paper and a layer of baking beans to each tin.
Bake in the pre-heated oven for 10 minutes, then remove the beans and paper and cook for another 10 minutes or until golden.
While the pastry is still warm, brush the inside with the beaten egg yolk as this helps to seal the pastry from the tart filling and ensures a crispy base.

To make the strawberry filling
Once the pastry is baked and cooled, fill the base of the pasty with whipped cream.
Remove the stalks from the strawberries and cut into quarters.
Place on top of the whipped cream.
Meanwhile in a pan, heat the strawberry jam until it thins.
Pass the jam through a sieve to remove any seeds.
Brush the strawberry jam mixture over the strawberries then garnish with lemon thyme leaves. Sprinkle with cracked black pepper.

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.