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I’m always looking for something new to try to make in the kitchen, and I was not disappointed by Gning’s choice.
I mentioned in my previous post that I have been homeschooling my boys (well, Donut returned to school on Monday – that’s going great, by the way, so that just leaves me with my 8 year old at home now), and one of the lessons yesterday was Home Economics.
When I was in high school, Home Ec. was still a big thing… Girls did the cooking and baking whilst boys did metal or woodwork. That was just the way it worked. We’d normally stick to the tried and tested recipes, that the teacher had taught a million times before, and with my baking background, I was bored – ALL THE TIME. I’d always complete the task in hand and I’d often get a lot of grief off other students because of how mine always turned out. Seriously!
Anyway, I asked Gning what he wanted to make, and he explained to me that he had found a recipe in one of his RSPB (Royal Society for the Protection of Birds) Wild Explorer magazines, for a “Wild Strawberry Tart”, and he really wanted to make it.
It looked and sounded amazing, but because there is nowhere to pick wild strawberries around where I live (as far as I am aware), we went to the shops to buy the ingredients. Well, other people must have had the same idea, as there were no strawberries, and no ready-made shortcrust pastry anywhere. I’ll make a note of saying here that the recipe called for “ready-rolled shortcrust pastry”, and not “make your own”… This is a recipe for kids to make afterall, and I am rather grateful, as I struggle with homemade pastry.
Not giving up that easily, we opted for fresh raspberries and ready-rolled puff pastry, and then we headed home to prep.
The recipe given below is the adapted one we used for the fruit tarts. I have also included the original recipe, at the bottom of this post.
You will need:
- One packet of ready-rolled puff pastry
- 1.5oz / 45g / 9tsp / 3tbsp caster sugar
- 250g fresh raspberries
- Small amount of butter – for greasing
- A glass, cup or round pastry / cookie cutter
- A mixing bowl
- Spoon (for measuring and mixing)
- A cupcake / muffin tin
What to do:
- Preheat the oven to the recommended temperature, as stated on your pastry packet. Ours was to be preheated to 180°C.
- Wash the raspberries in cold water, and drain as much of the water off as possible without squashing the fruit.
- Carefully cover the raspberries with sugar, in your mixing bowl, and set to one side.
- Unroll the pastry on to a clean, flat surface and cut out circles a little wider than the holes in the tin.
- Carefully place your pastry circles in to the tin and gently press down. You don’t need to push them all the way to the bottom.
- Give the raspberries a slow “turnover” with the spoon, and place a teaspoon of the fruit in to each pastry circle. Be careful not to put in too much, as they will overflow in the oven (as we found out!!).
- We used the left over pastry to cut out strips, and drape in a pattern over the top of the fruit.
- Pop the tray in the oven for approx. 30 minutes, or until the edges of the pastry are golden brown.
- Leave to cool in the tray for about 10 minutes, before transferring on to a wire rack to fully cool.
I repeated all of the above with some mixed summer fruits (blackberries, blackcurrants, raspberries, redcurrants) too, although I should have used more sugar, as this was SUPER tarty!!!!
- A ready-rolled shortcrust pastry
- 1oz / 30g / 6tsp / 2tbsp caster sugar
- 200g wild (or regular) strawberries
© The Royal Society for the Protection of Birds (RSPB) is a registered charity: England and Wales no. 207076, Scotland no. SC037654