Raspberries, strawberries, blueberries and more are having their time in the sun. Angela Casley’s recipes showcase methods for making the sweet stock shine.
We love to plunge our hands straight into berry punnets during summer days. If you can employ a little patience these recipes will be very rewarding.
Citrus
Serves 8
Making the pastry in a food processor is super quick, but of course, you can make it by hand. This tart is also perfect to create a day ahead. The flavour only enhances.
For the pastry
200g flour
100g cold butter, cubed
1 Tbsp caster sugar
1 egg
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For the filling
5 eggs
¾ cup caster sugar
200ml cream
2 Tbsp citrus zest, e.g. lime/lemon
¼ cup citrus juice
To serve
300g fresh berries
1 Tbsp strawberry jam, melted
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Advertise with NZME.- Preheat the oven to 170C.
- Place the flour, butter, and sugar in a food processor and blitz until it resembles fine breadcrumbs. Add the egg and water to form a rough dough. Knead on a lightly floured bench a couple of times to finish combining the ingredients for the smooth dough. Roll to 5mm thick. Line the base and sides of a 22cm tart tin. Refrigerate for 20 minutes.
- Bake blind lined with paper and rice or baking beans for 20 minutes. Remove and cool.
- Using a metal whisk, combine the eggs and sugar. Add the cream, zest and juice. Pour carefully into your tart tin. Bake for 35-40 minutes until set in the middle but slightly wobbly. It will harden as it cools.
- To serve, top with the fresh berries, brush with jam and enjoy.
Burnt butter and strawberry cake
Makes 1
Strawberries make this such a wonderfully moist cake. It is not only a sumptuous afternoon tea cake but is perfect for a spring picnic or work lunch. Topping it with cream or yoghurt is also great.
150g butter
½ cup runny honey
½ cup brown sugar
1 tsp vanilla
2 eggs
½ cup milk
300g plain flour
½ cup shredded coconut
3 tsp baking powder
½ tsp baking soda
1 Tbsp chopped rosemary
200g strawberries, hulled
Icing sugar, to dust
200ml cream, lightly whipped
- Preheat the oven to 170C. Line a 22cm cake tin with baking paper.
- Into a medium size pot, place the butter to slowly melt. Then, allow it to cook for 5-8 minutes until burnt. Remove from the heat, stir through the honey, sugar and vanilla.
- Whisk together the eggs and milk, then add to the butter.
- Place the flour, coconut, baking powder, soda, and rosemary in a large bowl. Add the wet ingredients to the dry, stirring until well combined. Gently stir through the strawberries. Pour into the tin. Bake for 45 minutes until just cooked in the centre. Remove and cool.
- Serve dusted with icing sugar and a bowl of whipped cream.
Strawberry puffs
Makes 8-10
Making the most of strawberries while they are at their best, these are delicious, sweet, and delightful. Make them for a Sunday afternoon, for guests, or a potluck work lunch.
2 sheets of ready-rolled puffed pastry
½ cup strawberry jam
100ml cream, lightly whipped
100g fresh strawberries, sliced
For the icing
20g melted butter
1 cup icing sugar
A drop of red colouring
1 tsp boiling water to mix
- Preheat the oven to 200C. Line a baking tray with paper.
- Cut rectangles from the pastry 4 x 8cm or any size you choose. Place the pieces on the tray. Bake for 15 minutes until puffed and golden. Remove and cool.
- When ready to assemble, split in half horizontally. Spread some jam on the bottom, fill it with cream, and top it with strawberries.
- Melt the butter, add the icing sugar, a drop or two of red, and a little water. Ice the tops of the puffs and place them on top of the strawberries.
- Store in the fridge until ready to serve.
