Strawberry Devonshire Tart - Your New Go-To Summer Dessert!

Sunday, 3 August 2014

 
Strawberry Devonshire Tart





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.


I would rather wait all year and then get to enjoy some really delicious ones in season.  Nothing tastes better than a locally grown berry, freshly picked, with the warmth of the sunshine still on its flesh and bits of straw clinging to its leaves! I cannot get enough of them!




Strawberry Devonshire Tart





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.




 It boasts a lovely, crisp melt-in-the-mouth all-butter pastry base.  This gets filled with a rich cream filling that is then topped with a layer of fresh berries and a sweet fresh berry glaze. The three together are a delicious combination of crisp, buttery, creamy, sweet and fruity strawberry deliciousness!!



It is very simple to make and always goes down a real treat with family or friends. You can serve it as is, cut into wedges, or topped with some softly whipped cream.  I guarantee nobody will be turning down a slice of this fresh and tasty dessert!




Strawberry Devonshire Tart



    WHAT YOU NEED TO MAKE STRAWBERRY DEVONSHIRE TART


Fresh berries of course, and a few baking staples and refrigerated ingredients. It's simple really.



For the pastry:
  • 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
For the cream filling:
  • 4 ounces (115g) cream cheese, full fat
  • 3 TBS (23g) dairy sour cream, full fat
  • 1 TBS (8g) icing sugar, sifted
For the berry topping:
  • 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
.



Strawberry Devonshire Tart





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. 



I like to use the freshest berries for this and will often make the tart on the same day that they are picked.  I like to use medium to small sized berries for this. They have the best and sweetest flavor.
 

Do use the food coloring if you want a pretty deep red color. Otherwise, you can leave it out. It has no effect whatsoever on the taste of the dish.



Strawberry Devonshire Tart




HOW TO MAKE STRAWBERRY DEVONSHIRE TART



This is really quite simple to make. It only looks complicated!


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.



 
Strawberry Devonshire Tart






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.







Strawberry Devonshire Tart





A FEW OTHER STRAWBERRY DESSERTS TO ENJOY




Love strawberries? Since I only eat fresh berries when the local ones are ripe and ready in early summer, I use them as much as possible. Here are a few other strawberry recipes that I enjoy!


MABEL'S STRAWBERRY PIE - This is an old recipe that I got from one of my friends named Mabel many years ago. Bursting with ripe and juicy strawberries, tucked into a crisp and buttery pie shell. A sweet strawberry glaze is made in the microwave. Fresh berries are folded into this when done for a double dose of strawberry goodness. Poured into a baked pie shell and then chilled.  Delicious cut into wedges with a nice dollop of whipped cream on top of each slice!



TRADITIONAL ETON MESS -  A cloud of softly whipped cream folded together with juicy fresh berries and crushed meringues. This traditional dessert is a real favorite during berry season. Easy to make, every spoonful provided a delicious contrast of flavors and textures. Lush rich cream, sweet berries and crunchy sweet meringue.  It's the perfect no-fuss summer dessert.





Strawberry Devonshire Tart



Pin This Recipe To Your Dessert Boards and Remember to FOLLOW ME ON PINTEREST,    FACEBOOK  or INSTAGRAM


That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. 




Yield: one 9-inch tart
Author: Marie Rayner
Strawberry Devonshire Tart

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

For the pastry:
  • 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
For the cream filling:
  • 4 ounces (115g) cream cheese, full fat
  • 3 TBS (23g) dairy sour cream, full fat
  • 1 TBS (8g) icing sugar, sifted
For the berry topping:
  • 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

  1. Make the pastry first. Put the flour and sugar into a food processor. Blitz to combine.
  2. Drop in the butter, cut into bits. Pulse until the mixture resembles fine breadcrumbs.
  3. With the motor running on low, add the egg yolk mixture a bit at a time to combine.
  4. 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.
  5. 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.
  6. 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)
  7. Remove the top piece of cling film. Lower the pastry down into the tart tin, centering it.
  8. Gently ease it into the corners all around. Pull off the cling film gently and press the pastry into the pan.
  9. Trim off any excess by rolling a rolling pin across the top of the pan. Prick all over with a fork.
  10. Bake for 15 minutes until crisp and golden brown. Cool completely before proceeding.
  11. Beat the cream cheese, sour cream and icing sugar together until smooth and well combined. Spread on the bottom of the baked tart base.
  12. 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.
  13. Mash the remaining berries. Push through a sieve into a saucepan. Mix in the sugar and corn flour.
  14. Add the cold water, whisking everything together to combine. Cook, stirring constantly, over medium heat until the mixture is clear and thickened.
  15. Allow to cool slightly. Whisk in a couple drops of food coloring.
  16. Pour this mixture evenly over top of the berries in the tart. Chill in the refrigerator for at least an hour before serving.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen




Strawberry Devonshire Tart





This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 


Thanks for visiting! Do come again!! 



 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.

8 comments

  1. I love strawberries Marie and we can find amazing strawberries here but not yet.I have to wait until spring...
    This tart look perfect and beautiful.
    xoxo

    ReplyDelete
  2. 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!!

    ReplyDelete
  3. Oh dear, what a pity!!! I have spent 6 months in Devon and I've never tried berries .. Have a nice sunday!!

    ReplyDelete
  4. Oh Serena! The berries are lovely! You need to try some before they are all gone! xx

    ReplyDelete
  5. That looks like perfection Marie.!

    ReplyDelete
  6. Thanks Monique! The pastry is nice and crisp!

    ReplyDelete

Thanks for stopping by. I love to hear from you so do not be shy!


BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF:
Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!