A Final Taste of Summer: Rose-scented Strawberry Tarts

Strawberry tart

We came back from holiday to a late burst of summer sun which meant that the return to “normal life” wasn’t as bad as it could have been. However the boots and jumpers are now out of the wardrobe, the final flush of roses are starting to die off and rain is currently hammering against the kitchen window. It’s only a matter of time before we clear out the veg and fruit beds in preparation for winter. So it’s time for a tasty fruit tart to try and recapture those summer memories.

Strawberry tarts - cases I came up with this tart to use some of my rose petal jelly . The pastry base is a Pate Sucree recipe from the Leith’s Baking Bible (if you’re into Baking it’s worth getting a copy as pretty much every baking technique or recipe you could want is in here). I didn’t follow the method precisely and ended up just bringing all the ingredients together on my worktop as you would for pasta. The important thing here is to chill once the mix is brought together and then chill again once you’ve put it into the pastry cases. I didn’t trim until after this second chilling when I then cut it along the rim of the cases before blind baking. As you can see there was no shrinkage (hurrah!).

Strawberry tarts - creme patI left these to cool whilst I did the creme patisseire. Again this was a Leith’s recipe with the addition of a couple of drops of rose water, rather than vanilla extract, once the custard had been made. It’s important to taste at this stage – you can always add a bit more flavour if you think it needs it. Again chill and when you’re ready to use give it a quick beat before carefully folding in the whipped cream and putting into the pastry cases.

Strawberry tart - preglaze

I then arranged half strawberries on top of the creme pat before making the glaze. This was a couple of heaped tablespoons of rose petal jelly which I heated in a pan with a splash of lemon juice. Once it was thin I used it to glaze the tarts using a silicon brush. The tarts were then chilled until ready to serve.

The rose petal jelly and rose water just gives the tarts a hint of that summery rose fragrance which works really well with the strawberries. A definite splash of summer for a rainy day.

Strawberry tarts - final

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