Thanks for all the lovely love yesterday, today is a new day. Onwards and upwards!!! ❤️ Found these beauties in Tesco and this is a fab simple pud for them; beautifully rustic, and the smell of it cooking is INTOXICATING! And let’s face it, we all need a bit of that right now.
140g cold butter, cubed
225g plain flour
30g polenta, plus a bit extra
2tbsp + 2tsp caster sugar
2 heaped tsp cornflour
A bit of jam
In a food processor blitz the butter, flour, 30g polenta, 2tbsp sugar and a pinch of salt til it resembles breadcrumbs.
Add one egg to the mix and give it a quick blitz to clump together then tip it out, form a disc, wrap in cling film and chill in the fridge for 30 minutes.
Heat the oven to 180.
Hull the strawberries and slice them thickly into a bowl.
Line a large baking sheet with parchment paper. Dust your work surface with flour and polenta then roll the pastry out to a 35cm circle and lift carefully onto the sheet. Dust the surface of the pastry with 1tbsp of polenta to act as a sort of seal.
Working quickly, briefly mix the cornflour and 2tsp sugar with the strawberries then pile them onto the pastry leaving about a 3cm border. Beat the last egg in a bowl and brush the border with this before folding the edges in and crimping to seal them. Then brush the outside edges of the pastry with the remaining egg wash and bake for 45-50 minutes. Brush the top of the strawberries with jam while the tart is still hot.
Can be eaten warm or room temp, but best eaten the day it is cooked, ideally with clotted cream 🍓
Have a good day, lots of love xxx