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Summer Tartlets

Written by Kirsty Jones on

Strawberry Tart

We think it’s safe to say summer is here and let’s hope it will be for a while. Farm shops around Lancashire are stocking the freshest of fruit and veg picked straight from the ground or bush that morning.

There are many delights to be discovered including the sweet delights of new season strawberries, raspberries and the sweet yet sour gooseberry. Whilst in Lancashire there’s a variety of ways you can get your hands on these locally grown treats, whether you decide to explore the variety of pick your own outlets around the region or skip to the farm shop where they are already conveniently picked.

It’s hard not to be inspired by all of the local produce around so here is a recipe using some of these delectable summer delights. This recipe is quick and easy so perfect for a sunny evening where you don’t want to stay indoors for long.

Strawberry and Gooseberry Summer Tartlets. To make this recipe you will need:
• 200g gooseberries
• 250g strawberries
• 100g caster sugar
• 100ml water
• 1 table spoon of lemon juice
• 250ml double cream
• 30g icing sugar
• 1 pack of puff pastry
• 1 egg or 5 ml of milk for glazing

1. Preheat the oven to 200C/400F/Gas6. Roll out the pastry to as thin as you dare and cut into rectangles. Place onto a tray lined with baking paper. Brush with either the egg or milk and pop into the fridge until the oven is up to temperature, once in the oven keep an eye on the colour as they can burn quickly. They will take around 5 to 10 minutes to cook then set aside.

2. Next hull and quarter the strawberries and add 200g of them to the pan along with the gooseberries, water, sugar and lemon juice. Heat gently for around 20 minutes until the gooseberries are soft and falling apart. Be careful not to stir too much and break up the strawberries. After they’re cooked taste to check the sweetness is right, if not just pop some more sugar in until it’s the right balance of sweet and sharp. Leave to cool.

3. Place the cream in a bowl with the icing sugar, whisk until the cream is making soft peaks and not runny.

4. Once the pastry and gooseberry mix are cool all you need to do it assemble. Place a rectangle of pastry on a plate, then a spoonful of cream, a spoon of the gooseberry mix and sprinkle some fresh strawberries on, finally place another rectangle on top and dust with icing sugar. This is one portion, repeat this process until all the ingredient are used up.

Now all that's left to do is brew a cup of tea, head out into the garden and enjoy them in the sun.

Kirsty Jones

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Red Rose Holiday Cottages | Cottages in Lancashire, Cumbria & The Lake District