Photography: John Paul Urizar
By Suzanne Gibbs and Lucy Nunes
Ingredients
- 1 1/3 cups (200g) plain flour
- 150g cold butter, diced
- 2/3 cup (110g) icing sugar, sifted, plus extra to dust
- 2 teaspoons baking powder, sifted
- 3 egg yolks
- 300ml thickened cream, whipped
- 3 punnets strawberries, hulled
Preparation method
Preheat oven to 180°C or 160°C fan. Remove and set aside base from a 22cm springform pan and grease ring only. Line a baking tray with baking paper.
Sift flour with a pinch of salt into a large bowl and stir in butter. Using
your fingertips, rub butter into flour until mixture resembles breadcrumbs. Stir in icing sugar and baking powder.
Using a metal spatula, mix in yolks until dough just comes together. Turn
out onto a lightly floured surface. Lightly pull dough together to form a ball.
Place on prepared tray and press down to form a 1cm-thick, 22cm-diameter circle. Chill for 20 minutes.
Place springform ring around pastry to help keep its shape. Prick pastry with a fork and bake for 25 minutes, until golden and risen. Set aside to cool on tray.
To serve, spread whipped cream over pastry and top with strawberries. Dust with extra icing sugar and serve.
