Strawberries are superb …

... and a very flexible fruit!

But before I move on to the pastry – I mentioned hulling your strawberries in “the Tarts” recipe - a little prep is required if you want the best from your berries!

Hulling is to remove the green leaf on the top and the stalk below – it takes a little time but is worth every second. You can buy a kitchen implement to do the job if you wish but using a paring knife is just as good - slice the tops off your strawberries and cutting carefully and gently, in a circular motion, carefully remove the stalks – it'll do the job just as well.

Here's what they look like :

Ta dah!

I think you'll agree it's worth the trouble.

Back to the pastry ...