Wednesday, 20th June 2012
Great summer dessert once the strawbs start, have it for dessert or with a cup of tea in the afternoon
- 225g (8 oz.) Flour
- 110g (4 oz.) Butter
- 2 tbs. Water
- 150ml (1/4 pt.) Cream
- 1 Egg
- 1/2 tsp. Almond Extract
- 1 tablespoon plain flour.
- 350g (12oz.) Strawberries
- Icing Sugar
You will need a 25cm/9 inch tart tin.
Set the oven to 180 C/350 F/ Gas 4
Make up the pastry either by rubbing in or in the food processor. Use this to line the tart tin and bake it blind until golden and crisp. Roll to bigger than size of tin, push into place gently, line with baking paper or tinfoil and scatter with dry beans to weigh down. Bake like this for about 15 to 20 minutes then take off the paper and cook for another 10 minutes.
Mix together the cream, egg, almond extract, honey and flour, whisk them well to blend. Pour this into the tart tin and bake for 15 to 20 minutes until set and browning.
When this is cool halve the strawberries and carefully place on the filling.
And just before serving sprinkle all over with Icing sugar.
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