Speedy strawberry tarts
Speedy strawberry tarts w vanilla creme fraiche
I thought about asking you to make pastry but decided against it. Nowadays, ready-made ‘all butter’ short-crust is easy to get hold of, especially when you don’t want to spend too much time in the kitchen. So, I fill pastry cases with a good quality crème fraiche, vanilla bean paste, a little orange zest and icing sugar. Lay a few sliced strawberries on the top, and you have a go-to recipe for summer fruit tarts.
1pack 6x all-butter ready-made pastry cases
180ml/12tablespoons Crème D’isigny crème fraiche
1x teaspoon icing sugar
1x teaspoon vanilla bean paste or the scraped beans from a vanilla pod
Zest of ½ small orange
1x punnet strawberries. You will need one large or two smaller strawberries per tart. Sliced from pointed-end to stalk-end yielding approx. 30 slices.
To make the filling
In a bowl, mix together the creme fraiche, vanilla paste, icing sugar and orange zest.
Using a small, sharp pairing knife slice off the green stalk at the top of each strawberry. On a chopping board, cut each strawberry into 5 slices lengthways, from top to bottom. Set to one side in little piles. Pat the fruit with kitchen paper if really juicy.
Use two tablespoons of crème fraiche to fill each pastry case. Tease the filling towards the edge of the tartlets, gently smoothing with the back of a teaspoon. Fan the strawberry slices to one side of each tartlet.
Marcia Barrington June 2019