Summer is here. There are mountains of strawberries in the markets, mostly French, at last. We’ve even got some in the garden, though we’re not picking more than a handful a day, yet.
Have been off line for a while, result of a damaged modem thanks to recent storms. Still catching up with things, so I’m going to direct you to a great post, from Lucy’s kitchen notebook, in which she lists many things you can make with strawberries. I didn’t have time to read the whole list but did see a couple of old favourites and one or two things I’d like to try.
Here’s a recipe for a Strawberry Pie, that is absolutely heavenly, and so quick to make.
Place a sweet shortcrust pie shell (bought or make your own and blind bake it) on a serving plate. In a large bowl, whip some double or whipping cream with a little icing sugar and a dash of a fruit flavoured liqueur, (though it’s fine without).
Hull and halve/quarter strawberries and, leaving a few halves aside for decoration, fold through the cream. Pile into the pastry case and smooth the surface. Place reserved strawberries, cut side down, on top of the cream mixture.
Optional glaze. In a small saucepan, heat a couple of tablespoons of apricot jam (avoid any pieces of fruit)with a little water. Bring to a gentle boil, stirring all the time. Remove from the heat and allow to cool but not reset. Carefully spoon over the top of the pie.
Refrigerate for at least a couple of hours, until the glaze has set. Cut into slices, serve and wait for the compliments.
The combination of crisp shortcrust, soft cream and sweet strawberries is wonderful.
I haven’t made this in years and no longer have the actual recipe, (probably from the seventies, hence the lashings of cream) which is why I haven’t given exact amounts of ingredients. You could try it with fromage frais for a lighter option.
I’ll be trying it again this summer. Hope you will, too. Love to know how it turns out.
