Monday, June 30, 2008

Strawberries in July

I find it strange, very peculiar indeed, to find strawberries in July. Beautiful, long-stemmed, crimson red, glossy skinned, plump and most definitely, sweet. You see, I wouldn't have a problem with this phenomenon if I were in any other part of the world. But I am in Australia. IT'S MEANT TO BE WINTER!!!

Well, I guess it was announced that the June just past was the warmest it has been for a long time, averaging 16 degrees celcius. Is that why? It's not a good thing I bet since it's obviously a big smack in the face for us about global warming, or as they like to say it here in Australia... "climate change". Such is a euphemism for something so devastatingly horrid. I promise I will turn off the humidifier when I leave the house next time. =)

But in any case, I did succumb to the $2.50 a punnet strawberries and bought myself 3! And all I wanted was to have them in my big bowl of granola in the morning and of course, a tart. A buttery and sweet tart crust lined with my beautiful strawberries topped with a raspberry jam glaze. No curds, custards or cremes. HAPPYHAPPY!

Seeing that this tart would fit in snugly with Joelen's FRUIT FRENZY theme over at her blog, I will join her in her cooking adventure! Head over to her blog to check out future events and the roundup! =)

Tart Crust adapted from Sharing Sweet Secrets by Pamela Moriarty
8 tbsp white rice flour
2 tbsp almond meal
2 tbsp coconut flour (may replace with rice flour)
1 tbsp tapioca starch
1 tbsp potato starch
1/4 cup cornflour
2 tbsp glutinous rice flour
1 tbsp gf custard powder (optional)
2 tbsp caster sugar
50g coconut oil (it will be hard, straight from the fridge)
30ml grapeseed oil
1 egg

1) Place flours, custard powder and sugar into a food processor and whizz.
2) Add in coconut oil (hardened) and oil and whizz again (10-15 seconds)
3) crack egg into the food processor bowl and pulse until combined. It may look wet but keep whizzing. Add 1 tbsp coconut flour if too wet.
4) Add 1-2 drops of water IF NECESSARY
5) Remove pastry from food processor and press* into prepared tin. (20 or 22 cm tin)
6) Freeze in tin for 10-15 minutes before baking at 190 degrees celcius for 18-22 minutes or until cooked through.
7) Cool before filling with strawberries.
* My pastry was too wet from the oil to be rolled out.

To Assemble:
1-250g punnet of large strawberries
3 tbsp raspberry jam, warmed.

1) Remove stems of berries and halve. Arrange on top of baked tart shell and glaze with raspberry jam. Serve chilled or warm. =)


Anonymous said...

nice blog isnt it?

berto xxx

Joelen said...

Thanks for participating in the Fruit Frenzy event! It looks great :)

Kate / Kajal said...

Seeing you back in action after so long. 2.5 $ is a steal ...i would go over board n buy a couple myslef ... and use them for everything ..hehe.

The tart looks amazing.

diva said...

lol! screw the weather and joy for strawberries! fantastic tart. i wannit. ;) x

Nickster said...

Hi erjie i miss you and that strawberry thingy looks awesomely delicious!

Laetitia said...

:( no more yummy yummy in my tummy since i've been away from my whaley.....

twopartssugar said...

mmmmm....these look so yummy!

camelia said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on

To add your site to the Petitchef family you can use or just go to and click on "Add your site"

Best regards,

Cake it Easy said...

thanks for sharing!