Strawberry Galette with Clotted Cream
Ingredients
This tart has serious wow factor, but is easy to make. It can be varied using raspberries or other soft fruit. The important point is to assemble it at the last moment - and it takes moments - so the pastry does not get soggy.
320g sheet all-butter puff pastry
200ml crème fraîche
227g clotted cream
1tbsp lemon juice
3 x 400g punnets English strawberries, hulled
2-3tbsp icing sugar
200ml crème fraîche
227g clotted cream
1tbsp lemon juice
3 x 400g punnets English strawberries, hulled
2-3tbsp icing sugar
Method
Heat the oven to 200°C/fan oven 180°C. Unfurl the pastry, lift it onto a baking sheet (using its greaseproof sheet makes this easier), then prick all over with a fork. Bake for 15 minutes until the surface is brown and semi-risen. Use a spatula to flip the pastry. Press down to flatten and return to the oven for a further 5-10 minutes until flaky and golden. Slip onto a wire rack to cool.
In a large bowl, mix together the crème fraîche and cream, then add the lemon juice. Stir a few times until thick but still floppy - it will thicken further as it stands.
When you are ready to serve the galette, spread the cream over the pastry. Set aside 200g of the strawberries and neatly arrange the rest to cover the cream. Liquidise the remaining strawberries, then sieve the purée over a bowl, pushing it through with a wooden spoon. Scrape under the sieve so that nothing is wasted. Discard the pips in the sieve.
To serve, swirl the purée over the tart, then dust it with icing sugar as desired.
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