Slovenly Strawberry Pie

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.

Strwaberry Tart (3)

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.


41 thoughts on “Slovenly Strawberry Pie

  1. Definitely my kind of pie – I would have to throw ice cream and cream at it – you know, just to make sure they both work. 😉
    Have an awesome week ahead Tanya.
    🙂 Mandy xo

  2. I LOVE the slovenly-ness of this pie. I’ve never thought to use a paella pan this way! I feel a whole new way of baking coming on 🙂

    Thanks for the tip, Tanya x

  3. Well I “tried” to make this recipe Ms Chica…REALLY I did…but you see I got the strawberries and I had a few with a tiny little sample shot glass of the fruit liqueur. Can’t be too careful with fruit liqueur you know, you have to test it regularly to make sure that it hasn’t gone off. I looked at the pastry and while I was contemplating whether or not to make my own or to use the ready made puff I had a few more strawberries and another (not so small) sip of fruit liqueur to see if the flavour had changed any…I then had to stop and think whether or not I wanted to add the icing sugar…I mean i’ts such a teeny tiny amount, surely I could use some date sugar? And while I was thinking my hands were slowly investing my mouth with a few more strawberries and I poured a glass of the fruit liqueur, I was going to be here for a while, may as well fortify myself…I mean who has date sugar on their pantry shelf? So then I got to the level tbs of cornflour…er…yeah, ok, I have that (few more strawberries and a hearty glug of the liqueur, warming the cockles you know…) and then the recipe called for a splash of fruit liqueur and as I was now a bit “sideways” I spilled a bit on the counter and after licking it off the counter I thought that a good glug was better than a splash so I slugged it straight out of the bottle…”HIC”…I dropped the egg. Earl ate it. I left the brown sugar in the cupboard because for some strange reason my legs didn’t want to take me to the pantry any more. I sat on the floor with my half bottle of fruit liqueur and a few strawberry husks and fell fast asleep only to be woken up by Earl slobbering all over me. I don’t think I will be making this again Ms Chica as I think I am allergic to it…I have such a TERRIBLE headache…must be one of the ingredients…

    1. This made me laugh soooo much! But I agree, be careful….you are clearly seriously allergic to something. The pastry or cornflour perhaps? Stay away from these noxious foodstuffs and stick to the healing fruit liqueur 😉

      1. I agree ma’am…I was suspicious of that cornflour when I saw it as an ingredient. I had a bit of a taste and thought “who the bleeding heck was the first one to taste this and say “emmm I think I can use this to make something that tastes good” eh?! I had to have a whole glass of that healing fruit liqueur to wash the taste out of my mouth. Glad to see we are on the same page 😉

  4. Our strawberries won’t be ready for a while, but definitely a recipe to keep on hold.

    I got a bit confused with your instructions to brush the pastry with egg yolk and I wondered what you had done with the egg white.

    So I decided that when I got around to making it [my mouth is drooling as I think of it] I would beat up the egg white and spread it as meringue on the top for the last 10 mins – or however long it took to brown without burning.

    Of course [as mentioned above], icecream and cream will be obligatory for one member of our household.

    1. Good point Diane – I actually froze the white (and then when I have enough in the freezer I defrost and make meringue) but a meringue topping would be fabulous!

  5. Definitely , my style!
    Quite simple and easy, this tart will follow me for the whole summer, changing the kind of fruit , of course!
    THANKS Tanya!

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