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Here's a little bit of summer to brighten a gloomy January.
Strawberries are firmly associated with Wimbledon Tennis. But human ingenuity has extended a 4-6 week natural harvest to pretty much all year by growing under glass, and also now, without adding food miles, through hydroponic agriculture using electric light. We're spoilt for choice as we've come to expect our favourite provisions on demand, where our ancestors had to make do. Don't feel guilty. Celebrate mankind's advancement and try these at home.
Ingredients:
1 sheet Jus-Rol shortcrust pastry
130ml double cream
9-12 strawberries
4 tbsp strawberry jam
A few drops vanilla extract
Apricot jam to glaze
Icing sugar to dust
Mint to garnish
Method:
Preheat oven to 180c (fan). You will need 4 10cm tart tins.
Unroll the pastry sheet. Cut squares larger than the tins. Carefully place these in the tart tins, the pastry should hang over the edges. Gently press the pastry down and then trim the edges. Place on a baking tray and bake for appx 15 mins, until the pastry is golden. Once ready take out the oven and allow to fully cool.
Place the cream in a large bowl with the vanilla and whisk until soft peaks form. Cut the strawberries in half or thirds depending on their size. Heat a small amount of apricot jam in a saucepan.
Place a tablespoon of strawberry jam in each tart case, spread this out and then dollop a spoonful of cream on top. Arrange the cut strawberries on top of the cream and brush over the apricot glaze. Place a sprig of mint in the centre and dust with icing sugar.
Enjoy
Gaby Van Clarke
