|Plain flour||8 Ounce|
|Caster sugar||2 Ounce|
Cream butter and sugar, sieve in flour, then add beaten egg yolks to mix.
A little cold water may also be needed to get a consistency which will roll out well.
Line flan tin, and bake blind.
Pack the hulled strawberries tightly and neatly into the flan case.
Three quarters of a pound should fill an 8 inch case.
Cover with this simple glaze: Melt 4 oz of red currant jelly and sweeten with 1 tab. caster sugar.
A dessertspoon of orange liqueur, such as grand marnier, adds to the flavour.
Pour gently over the strawberries and allow to cool.
Serve flan with cream in a separate dish.
Strawberries blend well with other fruit flavourings.
Try orange juice squeezed over a dish of fresh strawberries or a few drops of orange liqueur.
Dust well with icing sugar and leave to macerate for at least an hour before serving.
Strawberries and raspberries can be mixed together, dredged with icing sugar and served chilled.
And fresh sliced peaches and strawberries make a dish which looks as beautiful as it tastes.