Strawberry Strudel Tart
The most persuasive arguments for seasonal and local produce is that it’s at the pinnacle of freshness and arrives on your plate from the farm sooner. But what if you live in a country where the phrase “Winter is coming” really means something? That’s when you mine for gold in the frozen-food section. Don’t give […]
Ingredients
- 4 1/2 cups (600 g) frozen sliced strawberries, thawed
- 3/4 cup (160 g) sugar
- 3 tbsp (25 g) cornstarch
- 1 3/4 cups (265 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (170 g) cold unsalted butter, cubed
- 6 tbsp (90 ml) milk
- 1 tbsp (15 ml) white vinegar
- Milk, for brushing
- Sugar, for dusting
- 1/2 cup (65 g) icing sugar
- 2 tsp (10 ml) water
Instructions
- In a saucepan off the heat, combine all the ingredients. Bring to a boil over medium heat and let simmer, stirring frequently, until the mixture thickens. Transfer to a bowl and cover with plastic wrap. Refrigerate for 1 hour or until cooled.
The most persuasive arguments for seasonal and local produce is that it’s at the pinnacle of freshness and arrives on your plate from the farm sooner. But what if you live in a country where the phrase “Winter is coming” really means something? That’s when you mine for gold in the frozen-food section. Don’t give frozen strawberries the cold shoulder: Flash-frozen at peak ripeness, they keep much longer than fresh strawberries and are often cheaper (in June, fresh local strawberries sell for as much as $3.99 for 340 g; out of season you can purchase 600 g frozen for the same price). They also bake beautifully, as this homemade nod to toaster strudel proves. Other frozen fruits we’re fond of? Blueberries, peaches and raspberries.