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Strawberry Tart
Ingredients
- 1 cup AP flour
- 6 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon water
- 1 egg yolk
- 4 tablespoons confectioner's sugar
- 1 teaspoon vanilla extract
- ½ teaspoon orange zest
- 1 cup cherry preserves
- 2 pints fresh strawberries
- 1 cup whipping cream
Preparation
Preheat oven to 350 degrees F.
Sift flour onto a board or into a bowl. Make a well in the center.
Add the butter, water, egg yolk, sugar, vanilla, and orange zest. Work the ingredients in the center, drawing in the flour until the dough is smooth.
Pat out the dough onto the bottom and sides of a pie plate. Prick the bottom and sides of the dough with a fork.
Bake got 15-20 minutes, or until the pastry is light golden. Cool.
To make the glaze, put the cherry preserves in a small saucepan and melt it slowly over low heat. Cool slightly and brush over the bottom of the pastry.
Wash, hull, and slice the strawberries. Fill the pie plate with the strawberries and top with the remaining cherry glaze.
Whip cream with 1 tablespoon of confectioners sugar until light and fluffy and serve with a slice of strawberry tart! Enjoy!
Classic scones
Ingredients
- 3/4 cup milk
- 2 cups self-raising flour
- strawberry jam and cream, for serving
- 50g unsalted butter, softened
Preparation
Using fingertips, rub the butter into flour until the mixture resembles fine breadcrumbs. Make a well in the center of the dry ingredients and add milk, stirring with a metal spatula or butter knife until the mixture comes away from the sides of the bowl. If the mixture is dry, add a little extra milk. Turn the mixture onto a lightly floured bench and bring the dough together until a rough ball of dough is formed. Do not over-knead. Pat dough to 2 cm thickness. With a clean knife, quarter the dough or use a round cutter to cut rounds. Arrange scones onto a baking paper lined tray and bake at 220C for 12-15 minutes until golden and they sound hollow when lightly tapped on the base.
Serve scones straight from the oven with jam and cream.