The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.
I haven't even heared of this tart before! What a loss! It is simply gorgeous and I love everything about it. So far this was one of the best recipes I baked being a Daring Baker among the Danish Braid, the Cheesecake pops, the Eclairs and and...I decided to use that last basket of strawberries and cooked a quick jam with some red currants for the tart.
500 g strawberries
200 g red currant
150-200 g sugar
Slice strawberries, puree and sieve red currants. Bring it to boil together with the sugar and cook for 1-2 hours depending on the thickness you want to reach.