Strawberries and elderflowers together are the very essence of summer! Stirring fresh strawberries into the glossy sauce adds texture and an extra layer of flavour to this dish.
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Ingredients
For the filling
Method
- To make the sweet pastry case, cut the butter into small pieces and rub into the flour with your fingertips. Stir in the icing sugar and the egg yolk. Mix well, then gradually add cold water, a splash at a time, until the dough comes together and is soft but not sticky.
- Gather into a ball, wrap in a plastic food bag and chill for 20 minutes.
- Preheat the oven to 190°C. Roll the pastry out thinly and line a 20 to 23cm fluted pie dish. Prick the shell and set aside to rest for a further 20 minutes. Line the shell with baking parchment and fill with baking beans. Bake for 15 minutes, remove the beans and parchment and return to the oven for five more minutes. Set aside.
- Put 200g of the strawberries into a food processor and process until smooth. Pour into a saucepan and mix in the cordial and the sugar. Mix the cornflour with a little water and stir into the fruit with 150ml more water. Bring to the boil, stirring as the mixture thickens. Remove from the heat and leave to cool.
- Mix the remaining strawberries into the mixture and then pour into the pastry shell. Chill well before serving.
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