True Confessions here. I am one of those people who doesn't eat strawberries any other time of the year other than during fresh local strawberry season. I cannot abide the idea of paying a fortune for substandard berries that always disappoint.
One thing that I like to make at least once during strawberry season is this fresh Strawberry Devonshire Tart. The recipe comes from a Volume of the Women's Day Encyclopedia of Cookery that came out in the late 1970's. It is a fresh and tasty dessert that my family always enjoyed during Strawberry season.
- 1 cup (125g)g of plain flour
- 1 TBS sugar
- 6 TBS (86g) butter, at room temperature
- 1 large egg yolk, beaten together with 1 TBS ice water
- 4 ounces (115g) cream cheese, full fat
- 3 TBS (23g) dairy sour cream, full fat
- 1 TBS (8g) icing sugar, sifted
- 1 1/2 Quarts (900g) strawberries
- 1 cup (200g) granulated sugar (in the U.K. use castor sugar)
- 3 TBS (29g) corn starch (corn flour)
- 1/2 cup (120ml) cold water
- few drops red food coloring
This is not the time to use low fat ingredients. Use full fat all the way for this once-a-year treat! Full fat cream cheese, full fat sour cream.
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Strawberry Devonshire Tart
This is a must make every summer. Crisp pastry, with a creamy filling topped with sweet berries and a delicious glaze. Fabulous!
Ingredients
- 1 cup (125g)g of plain flour
- 1 TBS sugar
- 6 TBS (86g) butter, at room temperature
- 1 large egg yolk, beaten together with 1 TBS ice water
- 4 ounces (115g) cream cheese, full fat
- 3 TBS (23g) dairy sour cream, full fat
- 1 TBS (8g) icing sugar, sifted
- 1 1/2 Quarts (900g) strawberries
- 1 cup (200g) granulated sugar (in the U.K. use castor sugar)
- 3 TBS (29g) corn starch (corn flour)
- 1/2 cup (120ml) cold water
- few drops red food coloring
Instructions
- Make the pastry first. Put the flour and sugar into a food processor. Blitz to combine.
- Drop in the butter, cut into bits. Pulse until the mixture resembles fine breadcrumbs.
- With the motor running on low, add the egg yolk mixture a bit at a time to combine.
- Tip out onto a lightly floured surface and shape it into a flat round. Wrap with cling film and chill for about half an hour.
- Preheat the oven to 375*F/190*C/ gas mark 5. Have ready a 9-inch tart tin with a removable bottom. Place it onto a baking sheet.
- Roll the pastry out between two sheets of cling film/plastic wrap in a round large enough to line the tart tin. (about 12-inches)
- Remove the top piece of cling film. Lower the pastry down into the tart tin, centering it.
- Gently ease it into the corners all around. Pull off the cling film gently and press the pastry into the pan.
- Trim off any excess by rolling a rolling pin across the top of the pan. Prick all over with a fork.
- Bake for 15 minutes until crisp and golden brown. Cool completely before proceeding.
- Beat the cream cheese, sour cream and icing sugar together until smooth and well combined. Spread on the bottom of the baked tart base.
- Wash and hull the berries. Reserve 1 cup of berries for the glaze and then place the remainder in an even round covering the cheese mixture, pointed sides up. Place in the refrigerator to chill while you make the glaze.
- Mash the remaining berries. Push through a sieve into a saucepan. Mix in the sugar and corn flour.
- Add the cold water, whisking everything together to combine. Cook, stirring constantly, over medium heat until the mixture is clear and thickened.
- Allow to cool slightly. Whisk in a couple drops of food coloring.
- Pour this mixture evenly over top of the berries in the tart. Chill in the refrigerator for at least an hour before serving.
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I love strawberries Marie and we can find amazing strawberries here but not yet.I have to wait until spring...
ReplyDeleteThis tart look perfect and beautiful.
xoxo
Thanks Gloria. It IS quite a nice tart. I always think it is so amazing that your seasons are the reverse to ours. Part of what makes this planet so amazing I guess!!
ReplyDeleteOh dear, what a pity!!! I have spent 6 months in Devon and I've never tried berries .. Have a nice sunday!!
ReplyDeleteOh Serena! The berries are lovely! You need to try some before they are all gone! xx
ReplyDeleteThat looks like perfection Marie.!
ReplyDeleteThanks Monique! The pastry is nice and crisp!
ReplyDeleteSounds and looks so good!
ReplyDeleteThanks Valerie! xx
ReplyDelete