Secret of strawberries.

Welcome back to the Sweet spot!!

Let’s have another recipe Wednesdays.

Cork is the real capital. We all know that.

Even the blow-ins never want to leave.

We have a balance in our city that’s unparalleled.

It's not too big like Dublin and not too small.

We have a beautiful area, even if all the hills are killer.

Taking walks along the greenway is a fantastic way to blow off steam.

Something to soothe the mind after a trying day.

This has been an absolute game-changer for me personally.

Plus, it's a way to work off those sweet treats that we obviously have to try daily.

Anyway, let's go on to the real reason we are here.

Summer’s in full swing, and it’s the perfect time to make the most of strawberry season.

How about a delightful strawberry-themed dessert?

This recipe combines the best of both worlds—fluffy, golden biscuits topped with fresh, juicy strawberries, all nestled in a buttery crust.

It’s a surprisingly simple showstopper, perfect for impressing friends or indulging yourself on a warm afternoon.

Whether hosting a brunch or enjoying a cosy evening treat, this tart will surely bring a touch of summer magic to your table.

Ready?

Let’s get started!

Ingredients:

Dough

• 190 g flour, plus more for the work surface

• 25 g granulated sugar

• Salt ¼ tsp

• 113 g cold butter, cubed

• 60 ml ice-cold water, plus more as needed

• Egg Wash: 1 large egg beaten with 15 ml milk

Filling

• 140g caster sugar

• 1 lemon zested

• 750g strawberry

• 2 tbsp cornflour

Method:

1. Combine flour, 25 g sugar, and salt in a large bowl. Mix until well blended.

2. Add the butter to the dry ingredients. Cut the butter into the flour mixture using your fingertips until it resembles coarse crumbs.

3. Gradually add ice-cold water to the mixture, stirring gently with your hands until the dough begins to come together. If the dough is too dry, add additional ice water, 1 tablespoon (15 ml) at a time, until the dough is cohesive but not sticky.

4. Turn the dough out onto a lightly floured surface and gently knead it a few times to combine it.

5. Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes before rolling it out.

6. After chilling, roll the dough out on a lightly floured surface to fit your tart pan. The dough should be about 3-4 mm thick. Transfer the rolled dough to the tart pan, pressing it into the bottom and sides.

7. Add the zest of the lemon and 130g of the sugar together until combined equally.

8. Cut the tops off the strawberries (I've been in a kitchen for 15 years and am just learning this is called hulling) and slice them. Mix them with the sugar to coat them lightly, not breaking them apart.

9. Place in a sieve to drain a little, gathering the juice.

10. Preheat the oven to 175 degrees.

11. After 10 minutes, add the cornflour to the juice, combining until the cornflour dissolves.

12. Add all back to the berries and mix together.

13. Fold the edges in so there is an overlap of about 5 cm from the edges.

14. Eggwash the edges and sprinkle with the remaining sugar.

15. Bake for about 35 minutes until the edges are golden brown.

16. Allow to cool for 2 hours.

17. Serve with cream and ice cream.

Indulge in these irresistibly delicious tarts.

They can be made smaller to suit your preference.

Anyway hope you enjoyed this issue.

Stay Sweet

Dominic