WILD strawberries are now coming into season, I know because I have a number of plants growing in pots on my terrace. The tiny fruits are starting to appear, following on from the little delicate white flowers.
They are also known as alpine or woodland strawberries and grow in rockeries and alongside gravel pathways, as well as on rocky slopes and woodland areas.
Because the berries ripen at different times, you need a good number of plants to get a reasonable crop. This also explains the high price they command where sold – I saw a supplier asking for £5.99 for 100 grams, the other day.
The fruit is very sweet and delicious, well sought after by gourmets, and makes a very approachable liqueur, Creme de Fraise des Bois.
When in France, where they seem to be more popular, I have mostly seen them sold in patisseries, in south western France and in Alsace, usually in little tartlets or barquettes.
Here is how to make them, using my favourite pastry and pastry cream recipes.
Makes 4-6
Ingredients
l 250g plain flour
l 50g caster sugar
l 175g butter, chilled and cut into small pieces
l 1 large egg, beaten
l 250g wild strawberries, or small cultivated strawberries
l 1tbsp strawberry liqueur, (you could use Grand Marnier instead)
l 4 egg yolks
l 50g caster sugar
l 15g plain flour
l 15g cornflour
l 350ml milk
l 1 vanilla pod, split lengthways
Method
1) Place the flour in a food processor and add the chilled butter, and pulse until rubbed in.
2) Whisk together the egg and sugar, and add to the mix, pulsing until just combined. Do not over beat.
3) Wrap your pastry in clingfilm and chill for half an hour in the fridge.
4) Hull the strawberries, rinse under cold water, and place them in a bowl.
5) Sprinkle the liqueur over the top.
6) Preheat the oven to 200C/Gas 6.
7) Lightly grease the barquette or round tart tins, take the pastry out of the fridge and roll it out.
8) Line each tin and prick the bottoms well.
9) Line the tarts with baking beans, and bake in the oven for about 15 to 20 minutes.
10) Remove the baking beans, then return to the oven for a further 5 minutes. Allow to cool.
11) Make the pastry cream by boiling the milk with the vanilla pod.
12) Whisk together the other ingredients to a smooth paste.
13) Add the milk gradually, whisking continuously, then return to the pan.
14) Bring to the boil, stirring continuously with a wooden spoon.
15) Turn out and allow to cool.
16) Spread some pastry cream into the base of each tart case and place the drained strawberries on top, reserving the juices.
17) Meanwhile, add a little water to the juices, and half a teaspoon of gelatine granules, and heat gently until dissolved.
18) Allow to cool and brush the tops of the strawberries with this glaze.
19) If you think there will not be enough, you could add a little strawberry jam while the glaze is still warm.
