Strawberry Crumble Tart
I 'invented' this last summer, and it was a hit with all the family:
Shortcrust pastry - enough to line a flan dish or similar-sized tin
Strawberries - enough to cover the base
Crumble:
2oz self-raising flour
1oz sugar
1oz margarine
Simple to make.
1. Line your dish or tin with the pastry.
2, Cover the pastry with strawberries, using small berries whole and cutting large ones in half. I didn't add any sugar to them, as they are usually sweet enough not to need it, especially with the crumble mixture on top.
3. Cover the strawberries with the crumble mixture.
4. Bake at around 160 degrees, until the crumble starts to turn golden. If you think that this is happening too soon, before the strawberries have had time to cook, turn the heat lower.
I am afraid that I can't be any more precise about timings, because I just go by instinct usually!!!
Serve the tart either hot or cold with cream or ice cream.
Last year I froze my surplus strawberries, and this tart didn't taste any different when made with frozen strawberries instead of fresh ones.
Strawberry Pie
Another way to use up surplus strawberries - just make the pie in exactly the same way that you would make any other sort of fresh (or frozen) fruit, but adding much less sugar to the fruit, as strawberries are naturally much sweeter than most fruits!
