11/21/2023 0 Comments Strawberry tart weedMake the pastry by sieving together the flour and icing sugar, adding the salt then the cubed butter. Put the strawberries in a bowl, sprinkle with caster sugar, then leave in the fridge to macerate, stirring occasionally.ģ. Cut the stalky bits off the strawberries then slice into two or three or four, depending on the size of the individual fruit.Ģ. It’s very handy.ġ25g plain flour (all-purpose or cake flour)ħ5g unsalted butter, cold, cut in small cubesġ. Lepard uses a similar process for another of his custards, though that one does use yolks, then is mixed with double cream. You make a mixture of milk, cornflour, sugar and the egg white, cook it till thick, then cool this, later on combining it with crème fraîche. Which is a typically nifty Lepard trick, as you use yolk in the pastry, and can then use up the leftover white. This one, however, is made with egg white. I’m not sure it’s a strict definition but I always assumed custard referred to things made with a mixture of milk or cream and egg yolk. It involves a slightly unusual custard, or sort-of custard. Another version of his recipe is available here on the Guardian. We bought a punnet, but mostly we bought strawberries as I’d seen a handsome looking recipe in Dan Lepard’s ‘Short & Sweet’. I hadn’t encountered the latter before, but they’re a common blackberry ( Rubus fruticosus)/raspberry ( Rubus idaeus) cross. Instead, the farmers market had a stall loaded with (ripe) gooseberries, cherries, strawberries and tayberries. I was planning to use the goosebrrries, a fruit I ate a fair amount as a child but haven’t touched for years, if not decades, for a tart yesterday, when we had friends visiting for lunch, but decided they weren’t quite ripe (the bush is in a very shady spot). Already our plum tree is sagging under the weight of ripening fruit, and out goseberry bush is starting to look ready to yield its sour green offerings. All that rain in January-Febuary then a strangely hot and sunny spell in March might count for something in that department. It’s potentially looking like a good year for fruit too. We’ve had some proper summer weather here in southern England the past few weeks.
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