All On A Summer’s Day!

Summer has arrived & although the sunshine has been a bit shy just lately, there are some fabulous fruits in the shops right now, ripe for the picking.  Summer for me has always meant strawberries & as a child, I would love to both pick & eat them.  We grew them in pots in the garden & sometimes would go strawberry picking at a local farm, but they were always lusciously lovely & the mere scent of strawberries brings back those memories instantly!  Sunny Summer afternoons spent sitting on the grass, sipping a glass of my Mum’s homemade elderflower fizz (now there’s a recipe!) & pretending it was the finest Champagne, the hum of bumble bees buzzing around & warm sunshine on my face, whilst indulging in a beautiful blanket banquet.  This would obviously include a bowl of freshly picked strawberries, washed & dunked in a little sugar before being devoured.  This is why I always smell strawberries before buying them (& probably why I get such funny looks from other shoppers!).  The sweeter the scent, the sweeter the berry!  Sometimes the simplest of treats is the most delicious & satisfying to all the senses – we don’t just eat food with our mouths, all the other senses chip in too!

One of my all time favourite treats is a petite pretty pastry, filled to the brim & adorned with ripe, ruby red strawberries.  To call it a jam tart would not do justice to them, as the jam is simply the sweet glue that bonds these beautiful berries together within the pastry cup.  These delicate delicacies are another of my childhood favourites & tremendously easy to make, all it takes is a little preparation & of course a little patience too.  They also work well with a variety of berries or fruit – try cherries, raspberries, blackberries or blueberries, or why not pineapple, apricots or apples!  Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

For the pastry:
6oz Plain Flour
2oz Salted Butter, room temperature (slightly softened)
2oz Sugar (I use my homemade vanilla sugar – pop a vanilla pod in a jar of sugar overnight & that’s it!)
1 large Egg
1 teaspoon Baking Powder
Zest of half a Lemon & half an Orange, mixed
A little extra Butter & Flour for preparing your baking tin
A little Milk (approx. 2 tablespoons will do)

For the filling:
Half a jar of good quality Strawberry Conserve or Jam
1 punnet fresh ripe Strawberries
300ml fresh Double Cream
1 teaspoon Icing Sugar
1 plastic or metal Drinking Straw (this is an important piece of kitchen equipment!)

What to do:

Firstly, pre-heat the oven to 200*C.  While that’s warming up, prepare your baking tin.  You’ll need a 12 cup patty tin for this recipe.  Simply wipe a little butter around the inside of each cup & sprinkle in some flour on top.  Shake out the excess onto a clean worktop (where you’ll be preparing your pastry later).  This makes your patty tin non-stick & the pastries will be easier to remove after baking.

Now to prepare your strawberries – give them a wash in cold water & drain well (I usually tip them onto a clean tea towel).  This is where your drinking straw comes in!  Push the straw up from the bottom to the top of the berry, all the way through & then pull the tiny strawberry tree from the straw.  Pop those tiny trees in the composter, ready to turn into lovely rich soil for the next plants!  The riper the strawberries are, the easier it is & this will take moments, leaving you with a bowlful of beautiful hulled berries & not a squishy one in sight! 

Stand the strawberries on their plumper end & slice the edges off, then set aside for later (pop them in the fridge on a plate covered up, especially if it’s a warm day).  Keep the ends to make dinky decorations for your baked tarts.  Slice up the rest of the strawberries into thin slices.  Again, set aside in a dish for later, but separately from your strawberry hearts (in case they give out any juice).

There are a couple of ways to make the pretty heart-shaped strawberry slices like I have.  Either use a small heart-shaped cutter or plunger if you have one or, as the strawberry is naturally shaped that way, simply cut a little V out of the top of the slice & trim the edges to a point at the bottom of the berry.  Make sure you wash your hands after this stage & dry well.

Time to make the pastry cups.  Tip all the pastry ingredients into a large mixing bowl.  Using a knife, mix everything together loosely & break up the eggs, then get your hands in & squish the ingredients together to form a firm ball of dough.

Lightly dust your work surface with a little flour & place your ball of pastry on top.  Roll it out until about 3-4mm thick.  If it sticks to your worktop, slide a pallet knife underneath it & add a little more flour to your worktop.  It is a sticky pastry, so don’t worry if it does this (the taste is worth the effort).

Once rolled, take a circle cookie cutter slightly larger than your patty tin & cut out twelve circles.  Place each circle in the prepared tin & using the end of your rolling pin, gently dab each one into place.

Pop half a teaspoon of jam into the centre of each pastry cup & top with some strawberry slices.  As jam grows, please do not be tempted to fill up the pastry cup with huge dollops of it – it will expand & spread all over like molten lava & it will burn.  Leave the spoon in the jam for later, we’re going to use it again after baking.

Place the tarts in the centre of the oven & bake for 8-10 minutes, until the jam is bubbling around the berries & the pastry has turned a golden hue.

Once baked, remove the tin & place on a cooling rack.  Gently slide your pallet knife under each tart & carefully lift out onto your cooling rack.

While your tarts are still warm, scoop another half teaspoon of jam onto the filling of each.  Don’t worry about spreading it over the fruit, it will be fine.  Allow them to cool completely before the next stage.

To get the strawberry pastry decorations I made, you’re going to need a small calyx cutter (or small star) & a small heart cutter.  You can buy these online or at any good baking retailer.

Roll out your pastry as before & cut out a dozen of each shapes, along with a few spares too (just in case!).

Place the hearts on a sheet of greaseproof baking paper on a flat baking tray.  Using your little finger or a small brush, dab a drip of milk on the top centre of the strawberry shape, then pop your star on top & leave a couple of the points hanging over the top.  Press lightly to attach & there you go – one strawberry pastry shape!  Repeat with the rest & brush them all with a little milk (or use your finger to wipe the milk on), then bake for 8-10 minutes in the centre of the oven.

When cooked, use a pallet knife to carefully lift the pastry strawberries onto a cooling rack.  They should lift easily off the greaseproof paper, plus you have a clean baking tray – no washing up!  Leave to rest until completely cooled.   You can make these the day before & pop them in an airtight container until you’re ready to use them.

Once your tarts are cooled, whip your double cream with the icing sugar until thickened & you can make firm swirls with your beaters (the icing sugar helps the cream hold it’s shape when piped).  Scoop into a piping bag with your preferred nozzle (or just a bag with the tip cut off if you like).

Pipe swirls of cream, starting at the outer edge & working your way towards the centre, getting the cream taller as you pipe.

Place the pastry strawberry on top, tilting it at a slight angle & a strawberry heart on either side of the cream.  Repeat until you have decorated them all & set them onto a pretty plate.  If you’re serving them later, cover them & keep in the fridge until then.  They will keep overnight (as long  as nobody eats them!).

That’s it!  Perfect served as part of an elegant afternoon tea, a special soiree, or simply as a sumptuous strawberry treat with a chilled glass of fizz, these plump little pastries will certainly bring some sunshine to your day!  Stay hungry!  A 😉 x

 

 

 

 

It’s Hip to be Squarecake!

The sun is shining, the bees are buzzing & Summer is definitely making her presence felt, especially in the garden!  We might have had a few soggy moments (although the grass is still a bit straw-like), but that hasn’t stopped the bees from busily working their magic & the plants from producing a beautiful bounty of fruits & berries.  Strawberries, blueberries, raspberries, redcurrants & blackcurrants, are all gracing shop shelves in their punnetfuls!  When I was a little girl, gooseberries (or “goosegogs” as they were known) were more readily available too, but seem to have become a bit rare these days.  These crunchy pale, zesty-green oval berries would turn your mouth inside out & make your ears flap with their tart tang if you ate them raw, but they also made lovely preserves & pies.  Recently, a lovely friend gave me a huge bowlful of these gorgeous green berries after she had been fruit picking with family.  We shared them with my Mum & simply ate them by the handful the next day!  Whatever your berry preference, the temptation to just eat them as they are is rather difficult to ignore, but they will give any dessert a deliciously luscious lift!

One of my best memories as a child is picking & eating strawberries.  There is nothing quite so fabulous as the heavenly scent of softly sun-ripened strawberries & it takes me right back to garden picnics, with a bowlful of berries & dipping them in sugar (it was the same with rhubarb & blackberries too).  We didn’t need fancy desserts as kids & would just pop down to the garden & pick whatever your Mum asked you to get in for dinner.  Obviously, a few things kind of evaporated on the way back from garden to kitchen (especially peas & their pods, which would be munched by the handful, fresh from the vine).  My freshly washed strawberry swag would be daintily dipped in a little bowl of sugar (I’m talking a couple of teaspoons here, not a kilo!).  It was bliss!  Now when I’m buying strawberries, I always smell them before putting them in my basket for an instant trip back in time.

As a result of a rather impromptu dinner party on a warm Summer evening (where I had to quickly improvise with what was in the fridge at the time), the simple yet spectacular Strawberry Sponge Square Cake was created!  Family, friends & neighbours have all indulged in a slice of this sweet strawberry delight & it has become a firm favourite!  Another lovely friend gave me a bowl of beautiful ripe strawberries the other day & obviously, I thought of making this cake.  This lighter than air sponge cake is one of the swiftest I’ve made, plus the sponge itself can be made the day before & kept in an airtight container with greaseproof paper between the slices, then all you need to do is assemble it!  Aprons on, hands washed & here we go!

What you need:

2 large Eggs
3oz Self-Raising Flour
3oz Vanilla Caster Sugar (or give normal sugar a whizz in a coffee grinder like I do)
A little melted Butter for preparing your tin
1 heaped tablespoon extra Vanilla Sugar (for laying your sponge on)

What to do:

Pre-heat the oven to 220*C.  Get a shallow baking tray or Swiss Roll tin & brush the melted butter all over the inside, or just get your fingers in it & rub it all around.

Line the tray with a sheet of greaseproof paper that is slightly bigger than the tin, leaving half an inch of paper out of the tin all the way around – you will need this to lift your sponge out at the end.  Push the paper into the corners, smoothing it down in the tin & making sure it is completely covered with the butter.

Take the greaseproof paper out, turn it over & repeat, leaving it in the tin, with the edge sticking up all the way around.  The paper will turn translucent, so you can see through it.

Crack the eggs carefully into a mixing bowl & give them a whisk to break them up.  A little tip to test if your eggs are fresh:  half fill a jug with cold water, gently plop the egg in & if it sinks, it’s fresh.  If it floats, probably best not to use it.

Add the sugar & give it a good firm whisking.  I usually use the electric whisk for this (even I have my limits!) & whisk for about 4 minutes, until you have a fluffy, pale & cream coloured cloud-like mixture.

Next, you need to fold in the flour.  Folding is easy, just take your time – you don’t want to undo all that whisking by knocking out the bubbles you’ve just put in.  Sift the flour into the bowl, then using a large metal spoon, make a figure of eight & tip the flour over into the liquid.  Repeat until all the flour has been incorporated into a lovely, thick foamy mixture.

Using a spatula, scrape the mixture into your prepared tin.  Make sure you get it into all the corners & level it out with the spatula if necessary.  Then pick up the tin about six inches off the worktop & drop it – this will knock out any large bubbles.

Bake in the centre of the oven for about 6 – 8 minutes, until it is lightly golden & slightly risen.  Give it a gentle pat with a finger & it should spring back – that’s when it’s ready.

Sprinkle the other sugar onto another sheet of greaseproof laid on top of a wire cooling rack.

Remove your sponge from the oven & carefully, but swiftly, flip the whole thing over onto the sugared greaseproof paper, using the edge of the cake paper to help you if need be.

Pull off the greaseproof paper from the sponge cake & discard.  It should come away easily (& the smell of baked butter is just beautiful!).  Leave to cool for a few minutes.

Once completely cooled, take a large knife with a smooth blade (like a French cook’s knife) & trim the edges of your sponge (you can eat these or feed them to the birds).

Cut the sponge into three equal sized rectangular pieces & set aside while you make the filling.  The filling can be prepared the day before too, just keep it covered in the fridge.

For the filling:

600ml fresh Double Cream (the real stuff)
1oz Icing Sugar, plus extra for dusting
1 large punnet of Strawberries & a drinking straw (plastic or metal is fine – if it’s plastic, you’re recycling it into a handy piece of kitchen equipment!)

What to do:

Wash, trim & hull your strawberries – that’s the tough bit under the leaves in the top of the strawberry.  This is where your drinking straw comes in!  Push the straw up from the bottom to the top of the berry, then pull the tiny strawberry tree from the straw.  It’s that simple & you can then pop those tiny trees in the composter, so no waste!  The riper the strawberries are, the easier it is.

Stand them pointy end up & using the paring knife, slice thinly – keep the trimmed edges to one side for decorating (or munching).  Put to one side in a bowl or large cup.

Get the electric whisk out again & whisk the double cream in a large mixing bowl, adding the icing sugar as you do so, until it is in soft peaks – the icing sugar gives the cream body & will hold it’s shape when piped.   You can whisk it by hand if you need to release some stress, but it’s really important that you don’t over-whip the cream, otherwise you’ll end up with butter (yes, really – I’ll cover that in another blog when we’ve all got more time).

Now you’re ready to assemble your sponge cake!  Take your first layer of sponge & lay it on a serving plate.

Scoop the cream into a piping bag – if you want to use a nozzle, that’s fine, or just use the smooth end of a piping bag.  Pipe a layer of cream in a decorative pattern around the edge to start, then fill in the centre.  Take your time over this, there’s no rush & you can do whatever pattern you like, whether it’s swirls with a star nozzle or plain plump splodges!

Place a single layer of strawberry slices all over the cream, leaving the pointy tips over the edge slightly & using the end slices to fill any gaps in the centre area.

Take the next layer of sponge & squeeze a few little splodges of cream on the underneath side, then carefully lay it on top of the strawberries.  Press gently to make sure everything is sandwiched together.

Repeat with the next layer in exactly the same way, leaving a layer of sponge cake on the top.

When you’ve finished, you should have a beautiful strawberry sponge square cake (yes, I’m aware it’s more of a rectangle, but just go with it).  Dust lightly with icing sugar all over the top (use a tea strainer for this & you only need a couple of teaspoonfuls of icing sugar to do the whole thing) & serve immediately.

Use any remaining strawberries & cream to decorate each person’s plate, maybe dusting with a bit more icing sugar if you like.  Or you could just hide the rest in the fridge for nibbling on later (I think you’ve earned it!).  If you don’t like strawberries, maybe use raspberries, blackberries, cherries, blueberries or even your favourite jam!  I’ve used all kinds of different fruits for this & it always turns out beautifully!

One of my favourite treats for afternoon tea is to cut the sponge into individual fingers, pipe with dark ruby-red cherry jam & whipped double cream, then sandwich together.  These fruity, fluffy pillows are then generously dusted with icing sugar, before being topped with a whole Amareno cherry & fresh mint leaf.

Another way I like to serve them is to create bite-sized sponge circles using a cookie cutter, then pipe a swirl of sumptuous strawberry conserve on the base, followed by whipped cream & make mini-sponge sandwich cakes, before sifting with a light layer of icing sugar.

For a truly scrumptious Summer treat, why not have a go at making my strawberry sponge square cake, or maybe try one of my other versions for your next afternoon tea!  Stay hungry 😉  A x

An Afternoon Tease!

Beautiful blue skies & big blossom trees in full bloom must mean Summer is finally making her grand entrance & I for one am rather pleased!  The last couple of months have been a rollercoaster of rain, sunshine & hailstorms, giving us all wardrobe issues (you go out in the morning dressed for freezing rain & by lunchtime it’s sweltering sunshine!).  It’s May Bank Holiday weekend & although it’s probably not shorts & scanty vest weather just yet, hopefully it will be soon (fingers crossed though, this is the UK remember).

May always evokes fond memories of when I was a young girl, running around the lawn barefoot in the warm sunshine, the scent of tiny pink Dianthus filling the air & lovely long Lupins, standing tall in the flowerbeds with their umbrella-like leaves.  The anticipation of indulging in various delectable delicacies was always exciting, as I could hear the faint clinking of china cups & saucers, as plates were piled high with treats & loaded onto the table, one after another.  My Mum would spend all morning baking up a storm in the kitchen & filling the house with the heady perfume of pastries & cakes!  It was bliss!

All my friends know that I absolutely love making afternoon tea & on one occasion, I made cupcake shoes for my guests to take home.  Afternoon tea should be a lavish affair – all those miniature, elegantly decorated cakes, plump sumptuous sultanas embedded in fluffy scones, fragrant ripe fruit & berries perched on pastry cups & delicious dainty sandwiches, crustless with cream cheese & cucumber.   Of course, there’s the endless cups of Earl Grey tea, with wafer thin lemon slices floating like lilypads on the surface, sometimes accompanied by a flute of fizz (or two, because there’s no such thing as leftover fizz – it’s a myth, like leftover chocolate).

Because scones are synonymous with afternoon tea treats, I wanted to share a really easy scone recipe with you.  They take very little effort to make & always look rather impressive.  If you’re going to put dried sultanas in them, I suggest you soak them first to plump them up – nobody likes shrivelled sultanas in their scone, they’re just chewy & not very squishy!  Put a large handful of dried fruit in a large mug or a bowl with a tea bag (try Chai tea) & cover in warm, boiled water (let the kettle cool for a couple of minutes first).  Give it a stir, put a plate on top & leave it for an hour or two (overnight if you can) & then drain to reveal sumptuous, squishy sultanas!   Aprons on, hands washed & here we go!

What you need (makes about 12 scones):

8oz Strong Bread Flour (plus extra for rolling out)
4 teaspoons Baking Powder
1 large Egg
100ml Semi-Skimmed Milk (approx)
2oz Butter (or Stork or Sunflower Spread) – room temperature is best
1oz Sugar
2oz Sultanas (optional – if you don’t like them, just leave them out)

What to do:

Pre-heat the oven to 220*C & prepare your tins – simply line a couple of baking trays with greaseproof paper (which means no washing up, always a bonus!).

Into a large mixing bowl, sieve the flour & baking powder, then add the sugar & stir everything together.

Cut the butter into pieces & add to the dry ingredients in the bowl.  Using your fingertips, rub everything in together to form a fine, crumbly mixture (a bit like fine breadcrumbs).

If you are adding fruit, strain your sultanas & add them to the mixture, stirring well to combine.  Remember, these will add moisture to your mixture.

Crack the egg into a measuring jug & top up to a quarter of a pint with semi-skimmed milk, then beat together.

Pour most of the egg & milk into the mixture, keeping some back for brushing on top of your scones.

Mix everything together with a fork, until all the ingredients have formed a slightly sticky ball of dough.

Lightly dust your worktop with some flour & tip the dough out.  I like to knead mine gently for a moment, just to make sure everything is mixed in.

Roll out on the worktop (dust on top with a little flour if you need it) & get it to about a quarter of an inch in thickness.

Using a pastry or cookie cutter, cut into circles or shapes & place each one on the baking tray, leaving a couple of inches between each.  Repeat until you have used all the dough – any leftover bits can be gently rolled into a ball in your hands & pressed onto the baking tray.  We don’t waste anything & this one can be your taste test scone (Chef’s perks).

Using a pastry brush, lightly dip in the egg & milk you saved from earlier, then brush each scone on the top to glaze.  Don’t brush the sides, because it will stop them from rising properly.

Let them rest for five minutes – your scones will start to grow & rise slightly.

Bake in the centre of the oven for about 10 minutes, until risen & the tops have turned a gorgeous golden colour.

When cooked, remove from the tray & leave to cool on a cooling rack for a few minutes.

Once cooled, simply stack them on a huge plate, ready to be smothered with strawberry slices, juicy fruit-filled jam & splodges of cream (whipped or clotted cream is fine, whatever you like!).  They also taste fabulous eaten slightly warm, sliced in two & spread with a bit of softened butter, which melts into the scone beautifully.  Any spares can be stored in an airtight container (they will keep for a couple of days, but freshly baked on the day is always best).

If you’re doing them without fruit, why not add a few chopped nuts instead?   Of course, everyone likes scones their own way – my Son prefers plain or walnut scones (actually, he makes the best walnut scones!).

Treat yourself & a few friends to your own afternoon tea, while relaxing (hopefully) in the garden.  However you do it, afternoon tea should be frivolous, fabulous & fun!   Stay hungry 😉   A x

Bling up the Bananas!

Bananas – love them or loathe them, they are one of the most versatile foods & make some of the best tasting treats.  Now I don’t usually get all fired up about fruit, but they’re getting a bit of press recently & it’s not good – apparently, people are throwing away millions of pounds worth of bananas a year because they’re a bit blemished, bruised & generally not very beautiful!  So don’t throw them away – show the banana some love!

As with most things, it’s what’s on the inside that counts & for me, bananas are pure gold.  Growing up, my Mum loved banana sandwiches (I really didn’t!) & she would put bananas in smoothies, pancakes & a plethora of puddings, just to get me to eat them.  Beautiful banana splits were piled high with vanilla ice cream, squished strawberries, a swirl of cream smothered in chocolate curls, soft fragments of fudge & a handful of the original 1970s dessert topping: hundreds & thousands!  It took minutes to make & seconds to demolish.

When my son was a baby, I mashed bananas with other soft fruits for an easy but healthy dessert – in fact, I would purée all kinds of foods for him when he was weaning & freeze it in small batches, so I always had a supply of mini meals for my mini me (he’s a very tall grown man now & makes me look dinky!).  Jars were great, but it was cheaper & easier to make my own, plus I knew exactly what was in them.  As he got older, I would blitz a banana in a blender with some Greek yoghurt, a bit of honey, a splash of milk & a few strawberries or blueberries (or both).  Less than a minute later, smoothies for breakfast & minimal washing up (always a bonus!).

And then came the delightful discovery of the chocolate banana loaf & it’s one my family’s favourite treats.  Use really over-ripened bananas here – as bruised & blotchy as you can get – check out the reduced section of your local shop & if you have a few leftover, just freeze them.  My tip is to double the mixture & make two – they tend to evaporate rapidly!  Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

2 medium-large very ripe bananas
4oz light Muscovado sugar
5oz self-raising flour
2oz softened butter, plus a little extra for greasing the tin
1 large egg
A tip of a teaspoon of bicarbonate of soda (just a tiny bit)
A few drops of Vanilla extract
3 tablespoons semi-skimmed milk
50g walnut pieces
100g plain chocolate chunks (smash up a bar of chocolate)

What to do:

Heat the oven to 180*C & prepare your loaf tin (standard size) – brush the inside with melted butter, then line with greaseproof paper.

Put all the ingredients in a big mixing bowl, except for the walnuts & chocolate.  Mash them up together until squishy & lumpy – you want it to be combined, but not purée.

Add the chocolate chunks & walnut pieces, stirring gently to evenly distribute them in the mixture.  Add the milk a little at a time until it’s a bit looser – more like a thick, natural yoghurt consistency (but with nuts & chocolate in!).

Pour it all into your prepared loaf tin (use a spatula to make sure you get all the mixture out of the bowl) & bake in the centre of the oven on a baking tray for approximately 45 minutes.  Use a skewer to test if it’s cooked – poke it in the middle (the thickest part) of the loaf & if it comes out clean, then it’s ready.  If not, give it another five minutes & check again.  Once cooked, leave it in the tin on a cooling rack for five minutes, before gently easing the loaf out onto the rack.  Carefully remove the greaseproof paper from the edges & leave to cool completely (about half an hour or so).

All that’s left to do is indulge in a thick slice with a cuppa – it’s moist, chocolatey & comforting, plus it makes a great addition for afternoon tea.   Store the rest in an airtight container or freeze a few slices for when you fancy a treat.  I really want to say this keeps well, but it never lasts very long in our house!

So get baking & bling up those bin-bound bananas!  Stay hungry!  A 😉 x

 

 

A Sea of Strawberries

There is something heavenly about the heady fragrance of fresh, ripe juicy strawberries that always makes me think of Summer.  When my son was young, we would spend many a sunny afternoon in a strawberry field, gently plucking plump berries from their leafy beds & enjoying their tantalising fragrance on the way home, eagerly looking forward to devouring them!

Now we all know they go very well sandwiched in a scone with jam & cream (if you don’t, you’re missing out), so I like to include these beautiful berries in other delights too.

For a quick impromptu dessert (unexpected guests will love this), whip up a fluffy, fat-free sponge & layer between thinly sliced strawberries & piped cream.  It looks like you’ve spent all afternoon baking, but actually takes about 20 minutes from start to finish & most of that time is spent on the assembly!   Dust it with icing sugar & if you really want to make it look extra fancy, make a pattern in the sugar with a hot metal skewer across the top (wear an oven glove though – the scent of burning fingers is never attractive).

Then there is the fabulous “Fraggle Tart” from one of my favourite Italian cookbooks – my family call it this because the Italian name is crostata di mandorle e fragoline (please note, no fraggles were harmed in the making of this treat).  Of course, the pastry has to be homemade with soft butter, eggs, sugar & flour – if you’re going to do these beauties justice, have a go at making your own.  I’ve used various types of flour, even wholemeal once as you can see, but if I’m honest I prefer plain.  

Another favourite of mine are strawberry jam tarts – I have my own take on these jammy little pastry cups & this is for those over-ripened fruits, the slightly squishy, sad looking ones that have been living in your fridge for a few days & need eating.  Put a spoonful of the squished berries in the bottom of pastry cases, spoon a little warm, seedless jam over them (only half fill, as jam tends to grow), then bake. Once cooled, just add a swirl of soft cream & a sprig of mint!  I try to keep a few in an airtight container for the next day, but they somehow evaporate …. !

However you decide to honour the strawberry, I hope I’ve inspired you to do more than just chuck them in a bowl with some sugar on.  A x