Scottish Strawberry Tart or Pie
Ran out of plums and had leftover so developed this recipe to use strawberries instead of plums that the original called for.
hulled and sliced
pie shell (9 inch)
9 inches baked
heavy whipping cream
Preheat the oven to 350℉ (180℃).
Arrange the strawberry slices overlapping in concentric circles in the tart or pie shell.
In a bowl, beat together, cream, eggs and egg yolk, lemon juice, granulated sugar and 1 teaspoon cinnamon.
Pour over the strawberries.
Bake for 25 minutes or until the strawberries are softened.
Mix together the brown sugar and the remaining 1 teaspoon cinnamon.
Sprinkle over the tart.
Return to the oven and bake for a further 10 minutes or until the sugar has caramelized on top.