Yield: 6 servings
|300 grams||Plain flour; (10oz)|
|250 grams||Butter; (at room|
|; temperature), diced|
|75 grams||Caster sugar; (3oz)|
|500 grams||Strawberries; hulled and sliced|
|2 tablespoons||Vin Santo or dessert wine|
|Grated rind of 1 orange|
|6 tablespoons||Strawberry jam; warmed|
|Chilled whipped cream; to serve|
First make the pastry.
Put the flour, butter and 50g (2oz) caster sugar in a bowl and knead together with your fingers until it forms a ball.
Roll it out thinly on a lightly floured surface, then fold it up and roll it out again.
Repeat the folding and rolling three more times, then wrap the pastry in clingfilm and chill for at least 4 hours.
Thoroughly butter and flour a 25cm (10inch) flan case.
Preheat the oven to Gas Mark 4/180 C/350 F.
Put the sliced strawberries in a bowl with the Vin Santo or dessert wine, orange rind, remaining caster sugar and the Cointreau.
Set aside to marinate until required.
Roll out the pastry and use to line the flan case, pressing the pastry down gently all around the edges.
Drain the strawberries, reserving the marinade, and fill the flan case with them.
Cover with the jam.
Bake in the oven for 30-40 minutes.
Serve warm with chilled whipped cream, and the reserved marinade as a sauce, if you like.
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