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Strawberry Tart 1596

Strawberry Tart Filling

250g Strawberries

1 Cup Merlot or Grape Juice

2 Tbs Rosewater

1/2 tsp Cinnamon

2 Tbs Sugar

1/4 tsp dried Ginger

 

Pastry

1 and 1/2 Cups of Flour

1/2 Tsp Salt

1/2 tsp Cinnamon

150g cold salted butter - finely cubed + 1 Tbs butter

1 or 2 Tbs Ice Water (depends on the type of flour)

 

Mix together flour, salt and cinnamon. Add butter and mix with your fingertips until it resembles coarse crumbs. Add enough ice water to bring the dough together. Form into a ball and wrap in floured tea towel and refrigerate for 30 minutes.

Hull your strawberries and soak in wine or grape juice for 20 minutes then strain.  In a bowl put rosewater, cinnamon, sugar and ginger and mix well.  Toss the strawberries in the rosewater mixture and put aside.

Remove a small handful of pastry and set aside. Roll out the remaining dough onto a floured surface to approx 25cm diameter.  Put onto baking paper, on a flat baking tray and lift the edges of the pastry for the higher crust. Roll out the rest of the set aside pastry and cut shapes out of the pastry Brush butter on the edges of the pastry and the cut pieces. Place the strawberry mixture into the dish and spread out evenly  and place the cut shapes onto various points of the strawberry mixture

Bake at 180 ° C (160° C on fan bake) for 25 minutes or until your pastry is golden.  Leave to cool a little before enjoying.