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Name: Rustic Strawberry Tart
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 500 g Strawberries; hulled and; 2 tb Vin Santo or dessert wine; 250 g Butter; (at room; Grated rind of 1 orange; ; temperature), diced; ; (1lb); 6 tb Strawberry jam; warmed; ; (8oz); 3 tb Cointreau; 75 g Caster sugar; (3oz); Chilled whipped cream; to; 300 g Plain flour; (10oz)

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INGREDIENTS

500 g Strawberries; hulled and
2 tb Vin Santo or dessert wine
250 g Butter; (at room
Grated rind of 1 orange
; temperature), diced
; (1lb)
6 tb Strawberry jam; warmed
; (8oz)
3 tb Cointreau
75 g Caster sugar; (3oz)
Chilled whipped cream; to
300 g Plain flour; (10oz)

INSTRUCTIONS

First make the pastry. Put the flour, butter and 50g (2oz) caster sugar in a bowl and knead together with your fingers until it forms a ball. Roll it out thinly on a lightly floured surface, then fold it up and roll it out again. Repeat the folding and rolling three more times, then wrap the pastry in clingfilm and chill for at least 4 hours. Thoroughly butter and flour a 25cm (10inch) flan case. Preheat the oven to Gas Mark 4/180 C/350 F. Put the sliced strawberries in a bowl with the Vin Santo or dessert wine, orange rind, remaining caster sugar and the Cointreau. Set aside to marinate until required. Roll out the pastry and use to line the flan case, pressing the pastry down gently all around the edges. Drain the strawberries, reserving the marinade, and fill the flan case with them. Cover with the jam. Bake in the oven for 30-40 minutes. Serve warm with chilled whipped cream, and the reserved marinade as a sauce, if you like.

NOTES

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Rustic Strawberry Tart

500 g Strawberries; hulled and
2 tb Vin Santo or dessert wine
250 g Butter; (at room
 Grated rind of 1 orange
 ; temperature), diced
 ; (1lb)
6 tb Strawberry jam; warmed
 ; (8oz)
3 tb Cointreau
75 g Caster sugar; (3oz)
 Chilled whipped cream; to
300 g Plain flour; (10oz)

First make the pastry.    Put the flour, butter and 50g (2oz) caster sugar in a bowl and knead  together with your fingers until it forms a ball.    Roll it out thinly on a lightly floured surface, then fold it up and roll  it out again.    Repeat the folding and rolling three more times, then wrap the pastry in  clingfilm and chill for at least 4 hours.    Thoroughly butter and flour a 25cm (10inch) flan case.    Preheat the oven to Gas Mark 4/180 C/350 F.    Put the sliced strawberries in a bowl with the Vin Santo or dessert wine,  orange rind, remaining caster sugar and the Cointreau.    Set aside to marinate until required.    Roll out the pastry and use to line the flan case, pressing the pastry down  gently all around the edges.    Drain the strawberries, reserving the marinade, and fill the flan case with  them.    Cover with the jam.    Bake in the oven for 30-40 minutes.    Serve warm with chilled whipped cream, and the reserved marinade as a  sauce, if you like.

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Nutrition

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Serving Size: 1 Serving (195g)
Recipe Makes: 6 servings

Calories: 17
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 2.3mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 17

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