Glazed strawberry tart

Glazed strawberry tart

By
From
The Margaret Fulton Cookbook
Serves
8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 quantity Sweet flan pastry
2 x 125 g packets cream cheese
2 tablespoons sugar
1 teaspoon grated lemon rind
1 tablespoon orange juice
1 tablespoon cream
1 punnet strawberries
1/2 cup redcurrant jelly
1 tablespoon water
2 teaspoons cointreau
or 2 tablespoons orange juice

Method

  1. Preheat the oven to 190°C. Roll pastry out on a lightly floured board. Fit into a 20 cm or 23 cm flan ring or case and prick well. Chill until firm. Line with greaseproof paper and half-fill with pie weights or dried beans and bake blind for 15 minutes. Remove the paper and beans, reduce the temperature to 180°C and bake for a further 5–10 minutes, until the crust is golden. Allow to cool.
  2. In a bowl, beat the cream cheese with the sugar, rind, orange juice and cream until just smooth. Turn the mixture into the flan case, spreading to make even. Chill for 30 minutes. Top with hulled whole strawberries. In a small saucepan, melt the redcurrant jelly with the water and Cointreau or juice, and then beat slightly until smooth. Brush the glaze over the strawberries and cream cheese filling. Leave to set for 30 minutes before serving.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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