It’s a good year for roses in Perth this year.  I don’t know why but everyone’s just seem magnificent.  It also appears to be a good year for strawberries.  Strawberries are everywhere (except in my garden) and they are exceptionally good. Some years, they are miserable and green… but not this year.  They are beauties.

So, if you have already had strawberries, meringue and cream and are looking for something a little different, how about an extremely simple strawberry tart?  This is a recipe for those who don’t do sweets. It is as simple as simple can be.

This is one occasion where you could buy a pastry case (although, home-made would be much better).  Pastry cases are not hard but I know a lot of people are averse to making them.   I regularly make two and freeze one. That way, there is one in the freezer for a dessert just like this.

This recipe is from The Complete Margaret Fulton Cookbook, 1974 edition.

1 pre-cooked 20 cm short crust pastry crust.  I used one I had in the freezer from when I made a lemon meringue pie. Here is the recipe.

Filling

• 250g cream cheese (room temperature)
• 1 cup sugar
• 1 tsp grated lemon rind
• 1tbs* orange juice
• 1tbs* cream
• 1 punnet strawberries

1. Wash and hull the strawberries.
2. Cream together the balance of the ingredients.

Glaze:

• ½ cup redcurrant jelly
• 1 tbs* water
• 2 tsp Cointreau or 2 tbs* orange juice

1. Heat the redcurrant jelly and water in a small saucepan until smooth.
2. Allow to cool slightly then add the Cointreau or orange juice.

*These are 20 ml tablespoons.

Assemble:

1. Put the cream cheese filling in the flan case.  Smooth with a spatula.
2. Decorate the top with strawberries.
3. Spoon glaze over strawberries.