Ingredients:
1 teaspoon orange zest
2 -3 teaspoons orange juice
200 ml creme fraiche
ready-made pie crusts
454 g strawberries, washed and sliced
2 teaspoons red currant jelly
15 ml orange juice
Directions:
Stir the orange zest and first lot of orange juice into the creme fraiche.
Spoon the creme fraiche mixture over the pastry case, and layer the strawberries over the top of the creme fraiche.
Gently heat the redcurrant jelly and 15ml of orange juice in a pan for 5 minutes, stirring continuously. When the jelly has melted, brush the mixture over the strawberries to glaze, and serve.
Servings: 6-8
Time preparation: 15 min.
Time total: 20 min.