Grease a
rectangular tin, 20 x 13cm (8 x 5 in). Roll the pastry out to a
rectangle that is slightly larger than the tin and press into the tin.
Press up the edges well, to make a border. Prick the base all over with
a fork, then bake in the oven for 7-8 minutes. Remove from the oven and
prick the base again. Bake for another 5 minutes until golden brown.
Whip the
cream, then slowly beat in the sugar, liqueur and orange rind. Spread
this mixture over the base of the cold pastry case. Arrange the
strawberries on top.
Warm the jam
and orange juice together in a small pan until the jam has melted.
Sieve, then return to the pan and boil for 1-2 minutes. Remove from the
heat and allow to cool, stirring occasionally. Spoon over the
strawberries and leave to set.
Serves 4-6
Note - A
quickly put-together dessert. Raspberries or sliced nectarines could be
used instead of the strawberries. If you do use a different fruit,
replace the strawberry jam with raspberry or apricot jam.
