Strawberry Cream Tarts Recipe |
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You will need..... 4 oz. plain flour 1/4 level teaspoon salt 2 1/2 oz. butter 1 oz. castor sugar For the filling: Preparation Time 8 oz. fresh strawberries 15 minutes 1/4 pint double cream 3 level tablespoons redcurrant jelly
Cooking Time
15 minutes
Oven setting
375ºF; Gas Mark 5
Make rich
short crust pastry. Roll it out on a lightly floured table. Cut nine
circles with a 2-inch fluted cutter. Use to line patty tins. Prick and
then chill for 15 minutes. Line each with greaseproof paper and baking
beans, or foil. Bake the cases in a moderately hot oven for about 15
minutes. Remove paper and beans, or foil, for last 5 minutes. Cool on a
wire tray. Whip cream
until it forms soft peaks and divide it between the pastry cases.
Arrange strawberries on top. Melt the
redcurrant jelly over a low heat in a small pan. Heat gently,
stirring occasionally, until smooth. Spoon glaze over tartlets.
Quick Tip
Chilling pastry before baking helps to prevent the pastry shrinking in
the oven. Too much water in the pastry also causes shrinkage.
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