1/2 cup butter
1 cup plain flour
1/2 cup sugar
1 egg yolk
2 cups sliced strawberries or frozen berries (raspberries work well)
Topping
1 egg yolk
2 tbsp light sour cream
2 tbsp flour
2 tbsp sugar
Preheat oven to 200C.
Mix butter, flour, sugar and 1 egg yolk in bowl.
When the mixture forms a ball, press into a 20cm tart tin. Line it with baking paper for easy removal. Spread the berries over the dough.
For the topping combine the yolk with sour cream and sift in the flour and sugar.
Drizzle around berries.
Bake 15 minutes, then reduce the oven temp to 180c and bake a further 30 minutes. Watch the oven temp plus the time in the oven as can be over-cooked. Serve with sour cream and extra berries.
1 cup plain flour
1/2 cup sugar
1 egg yolk
2 cups sliced strawberries or frozen berries (raspberries work well)
Topping
1 egg yolk
2 tbsp light sour cream
2 tbsp flour
2 tbsp sugar
Preheat oven to 200C.
Mix butter, flour, sugar and 1 egg yolk in bowl.
When the mixture forms a ball, press into a 20cm tart tin. Line it with baking paper for easy removal. Spread the berries over the dough.
For the topping combine the yolk with sour cream and sift in the flour and sugar.
Drizzle around berries.
Bake 15 minutes, then reduce the oven temp to 180c and bake a further 30 minutes. Watch the oven temp plus the time in the oven as can be over-cooked. Serve with sour cream and extra berries.
1 comment:
I was lucky enough to enjoy a slice (or two) of this tart on the weekend. I just love the sour and sweet combo! The cook also seemed very pleased with how quickly it could all be put together. She also doubled the quantities and it worked superbly.
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