PYO is an extremely effective way to make your own preserves, wines, rumtopf and desserts, ensuring that everything is of high quality right from the time you pick the fruit to when you eat it.

The fruit farm is now closed for the winter

RECIPE SUGGESTION

STRAWBERRY AND RICH VANILLA CREAM TART
 
Pastry cases 6/8:
100g plain flour
25g caster sugar
40g butter
zest of 1/4 lemon
1 pinch of salt
1/2 egg
 
Mix the sugar and butter until creamy. Add the flour, salt and zest. Add the egg and mix to a paste. Roll the mixture out in cling film until 1cm thick and place in the fridge for 1/2 hour. Take out of the fridge and roll to 25mm thickness.

Line the tart cases with the pastry and fill with parchment paper. Preheat the oven to 180oC. Bake the pastry case blind for approximately 10/15 minutes, until cooked.

Rich Vanilla Cream
Makes about 350ml

a ‘punnet' of strawberries
2 egg yolks 40g caster sugar
15g plain flour 250ml milk
1/2 vanilla pod, split 125g mascarpone

In a bowl, whisk the egg yolks, vanilla seeds and the sugar until it forms ribbons. Add the flour and stir. Bring the milk to the boil with the vanilla pods and pour it into the egg mixture, whisking continuously. Return the mixture to the pan and gently heat, stirring continuously, until the custard is thick. Leave the custard in a cool place until warm. Stir occasionally to prevent a skin from forming or cover with cling film. Remove the vanilla pod. Add the mascarpone and whisk until all the lumps have disappeared. Fill the pastry cases with the vanilla cream, slice the strawberries thinly and arrange on top.

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