Warriston recipe of the month
A monthly recipe using produce harvested from the Warriston site. Find more in our recipe archive
July 2019—Strawberry bakewell tart
Thanks to east side plot holder Barbara for this delicious sweet treat—it's freezable too so could help use up a strawberry glut..
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Serves 8-10
You will need a 24cm tin – deep fluted with a loose base. Ingredients:
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Photo credit: BS
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Method:
1. Preheat the oven to 180C/Gas 4 and put a baking tray in the oven.
2. Dust your work surface with some flour and roll out the pastry in a circle as thinly as possible, about 3mm, big enough to cover the base and sides of the tin.
3. Lay the pastry in the tin, moulding the pastry into the fluted edges, and make sure the base is flat.
4. Use a sharp knife to trim the edges and prick the base with a fork. Put the tin in the fridge to chill the pastry while you make the filling.
5. To make the filling, put the butter and sugar in a bowl and beat until light andfluffy. Add the eggs a little at a time and mix well.
6. Add the ground almonds and almond extract and fold in.
7. Take the pastry shell out of the fridge and sprinkle the base with 2 tbsps of ground almonds. Pour on the almond mixture and spread evenly with a knife or the back of a spoon.
8. Add the strawberries, dotting them through the mixture. Sprinkle with the flaked almonds and bake in the oven on the hot baking tray for 30 minutes.
9. After 30 minutes, lower the temperature to 160C/Gas 3 and bake for another 30 minutes.
10. Take the tart out of the oven and leave to cool completely on the hot tray.
Dust with icing sugar to serve (optional). This tart can also be frozen.
1. Preheat the oven to 180C/Gas 4 and put a baking tray in the oven.
2. Dust your work surface with some flour and roll out the pastry in a circle as thinly as possible, about 3mm, big enough to cover the base and sides of the tin.
3. Lay the pastry in the tin, moulding the pastry into the fluted edges, and make sure the base is flat.
4. Use a sharp knife to trim the edges and prick the base with a fork. Put the tin in the fridge to chill the pastry while you make the filling.
5. To make the filling, put the butter and sugar in a bowl and beat until light andfluffy. Add the eggs a little at a time and mix well.
6. Add the ground almonds and almond extract and fold in.
7. Take the pastry shell out of the fridge and sprinkle the base with 2 tbsps of ground almonds. Pour on the almond mixture and spread evenly with a knife or the back of a spoon.
8. Add the strawberries, dotting them through the mixture. Sprinkle with the flaked almonds and bake in the oven on the hot baking tray for 30 minutes.
9. After 30 minutes, lower the temperature to 160C/Gas 3 and bake for another 30 minutes.
10. Take the tart out of the oven and leave to cool completely on the hot tray.
Dust with icing sugar to serve (optional). This tart can also be frozen.