Ingredients
Pastry
250 g plain flour
50 g caster sugar
175 g butter, chilled and cut into small pieces
1 large egg, beaten
Filling
1 kg wild strawberry
200 g creme fraiche
1 1/2 tablespoons icing sugar
1/2 teaspoon vanilla essence
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First make your pastry. Place the flour and sugar in a food processor and whizz for thirty seconds. Turn the processor back on and add the chilled butter and finally the egg. If the pastry needs a little more liquid add a spot of water until the dough rolls cleanly round the bowl. Wrap your pastry in Clingfilm and chill for half an hour whilst you prepare the tartlet tins and strawberries. Taste one of your strawberries to judge their sweetness. If they are sweet and luscious, as fraises des bois generally are, they will only need hulling, rinsing and a final dressing with the sugar syrup. If they're a little too tart, rinse them, lay them on a plate and sprinkle with caster sugar to give them a bit of a boost. Pre-heat the oven to 200C/400F/Gas 6. Butter your barquette or round tart tins, take the pastry out of the fridge and roll it out. Line each tin and prick the bottoms well. Bake in the oven for about fifteen to twenty minutes, but keep an eye on them, they may need pricking again. Leave to cool. Make a simple sugar syrup by boiling two tablespoons of caster sugar with the water for two minutes or so. Allow to cool. Mix the icing sugar & vanilla essence with the creme fraiche and chill. When you are ready to serve your barquettes/tarts, spread them with creme fraiche mixture; sit the strawberries on top and brush with the glaze.
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Compact chopper — pesto, salsa, baby food, dressings, nut butter
The original fermentation manifesto — accessible, inspirational
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Long twisted spoon for stirring and layering cocktails