Serves 12
| 150 g Plain flour | |
| 1 tsp Salt | |
| 90 g Butter | |
| 20 g Castor sugar | |
| 300 g Strawberries, fresh | For the filling |
| 1 pt Cream, double | |
| 3 tbsp Redcurrant jelly |
| Make rich short crust pastry. Roll it out on a lightly floured table. Cut 12 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 [190C] 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 redcurrent jelly over a low heat in a small pan. Heat gently, stirring occasionally, until smooth. Spoon glaze over tarts. | |
| Comment | |
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| Entered | 2017-12-31 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19