Sour Cream Strawberry Tart
Sour Cream Strawberry Tart
Serves 6
250g sweet short pastry (use a brand that is made with butter)
200g sour cream
500g strawberries, hulled
1 ½ cups strawberry jam
Preheat the oven to 200°C
Roll the pastry out on a lightly floured surface and line a rectangular loose-bottomed tin about 11cm by 34cm (or use s 22cm diameter round tin)
Cover with foil and fill with rice or baking beans and place in the oven for about 20 minutes or until well browned.
Remove from the oven, cool completely and remove from the tin.
Spread the sour cream over the base of the tart shell
Place strawberries, pointed side up side by side to fill the tart.
Melt the jam over moderate heat and brush it all over the strawberries and pastry so there are no gaps.
Place in the fridge until the jam has set.
Serve in slices (or wedges)
