The orchard is beautiful and you can pick all sorts of fruit there - but today strawberries were our target.
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| The Local Orchard |
The strawberries have been a bit hammered lately by the crazy, hot weather we are having at the moment in Melbourne. But despite that they are still juicy, sweet and full of flavour. Not to mention they are cheap as chips!
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| Strawberries!! |
So what to do with so many strawberries - something that highlights their delicious flavour.
Below is a very easy summer berry tart. You can substitute the berries for any berries.
Squashed Raspberry, Strawberry and Mint Tart
x2 sheets of pre-rolled puff pastry
1 egg white
1T caster sugar
1 punnet of raspberries
an equal amount of strawberries (or a bit more if you want to load the tart up!)
1T icing sugar
1cup sour cream
1/4 cup cream
1/3 cup brown sugar
mint for garnish
Preheat oven to 200C. Lay x1 sheet of of baking paper on a square of non-stick paper. Cut the other sheet of pastry into 2cm strips. Layer up the strips on all 4 sides of the original sheet of pastry to make edges.
Brush the whole pastry case with egg white. Prick the pastry case base all over with a fork. Cover with cling wrap and place in the fridge for 30minutes.
Take pastry out of the fridge and sprinkle with the castor sugar.
Place pastry in the oven for approximately 20minutes.
Remove and leave to cool.
Place sour cream, cream and brown sugar into a bowl and mix until smooth.
Place the raspberries and icing sugar into another bowl. Using a fork squash the raspberries until you get a consistency you like. Make sure you mix in all the icing sugar as you go. Slice the strawberries and add to the raspberries.
Place the cream mixture into the pastry case, top with the berry mixture and then place mint on top.
Enjoy!
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