A pal and commenter, Lynn, asked if I would be posting some strawberry recipes as we are smack bang in the middle of strawberry season….of course, am happy to oblige! Regular readers though will know that I am not much of a dessert maker (the ever expanding waistline does not permit too many treats) so I usually pull together dishes that are quick and easy but delicious enough to satisfy a sweet tooth. Strawberries are also so good right now, they don’t need too much mucking about with.
For anyone who also signed up for the “throw it together and see what happens dessert class”, this one’s for you.
Ingredients (to serve 4-6)
- 500g dessert pastry (I cheated and used ready made, but you can always make your own)
- 600g fresh strawberries halved or quartered if very large
- 1 heaped tbsp icing sugar
- 1 level tbsp cornflour
- Splash of fruit liqueur (I used framboise)
- 1 beaten egg
- Brown sugar
Mix the strawberries with the icing sugar, cornflour and liqueur and set aside while you roll the pastry out into a circle. Place the pastry onto an oven tray or into a tin, I used a deep paella pan which worked beautifully!
Pile the strawberries into the middle of the pastry circle then fold the extra pastry in over the top to form a bowl shape. Brush the top of the pastry with egg yolk and sprinkle over some brown sugar.
Bake at 180 degrees C for about 30 minutes or until the pastry is golden and the strawberries are bubbling. Allow to cool for about 15 minutes before serving – the cornflour will slightly thicken the juices. Serve with ice cream or cream whilst pretending to your impressed loved ones that it was really hard work to prepare.