Strawberry Tart with Orange Crust Pastry

Name: Strawberry Tart with Orange Crust Pastry
Yield: Serves 6–8
Ingredients: 6 oz (175 g) plain flour; a pinch of salt; 4 oz (100 g) butter; finely grated rind and juice of 1 small orange; 2 tablespoons (2 x 15 ml spoon) icing sugar; 1–1½ lb (450–675 g) strawberries; 8 oz (225 g) orange jelly marmalade

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

Strawberry tarts are beautiful and always popular. The combination of strawberries and orange is one of those marriages which is an inexplicable success, and this rich biscuit pastry doesn’t go soggy.

Ingredients

For the pastry

6 oz (175 g) plain flour
2 tablespoons (2 x 15

Pie
Vegetarian

Method

Preheat the oven. Sift the flour, icing sugar and salt into a bowl. Put the orange rind, juice and butter into a saucepan and heat gently until bubbling. Remove it from the heat, stand on one side for a few minutes and then stir gradually into the flour mixture. Gather the dough up and then press it into a fluted 9–10-inch (23–25 cm) loose-based flan tin, lining it evenly over the bottom and up