Outside might look more like January than July at the moment, but I’m making the most of berry season to bring sunshine to the kitchen at least. After our trip to the local Pick Your Own farm last week (more on that later), I’ve been thinking up different ways to use a glut of fruit. This delicious strawberry curd won’t last for long, and is the perfect partner for buttery pastry in these light Summer strawberry curd tartlets. To make the curd – recipe via the lovely Nadiya Hussain – you will need:
150g strawberries, hulled
100g unsalted butter, melted
3 medium eggs, beaten
dehydrated strawberries and icing, for decoration.
Whizz the strawberries in a food processor until you have a liquid. Pass them through a sieve to remove any seeds or lumps and set aside.
Put the melted butter, sugar, eggs and strawberry juice into a bowl over a pan of simmering water, and gently stir until it thickens and will coat the back of a spoon.
Set aside to chill in the fridge for at least two hours – the curd will thicken in this time. Meanwhile, make the pastry (the recipe is my go-to from the Bero Book!). You will need:
225g plain flour
50g margarine and 50g Trex (or you could use all margarine)
25g caster sugar.
Preheat the oven to 180C/ Fan 160C. Mix the flour with a pinch of salt and rub in the margarine and Trex.
Use a knife to cut and stir the mixture, then add about 2 tbsp water to form a stiff dough. Chill before rolling out.
Put the pastry on a floured surface and roll it out to about 2mm thick. Cut the pastry into circles to fit your tartlet tin then blind bake for 12 minutes, before baking for another five or so until golden.
Leave the shells to cool, then fill each with a spoonful of curd. Top each tartlet with a sprig of mint, dehydrated strawberries, and a dusting of icing sugar if you wish.
What are you baking this weekend?
Click here for more strawberry recipes!