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Strawberry Tarts

Strawberry tarts are delicious, for dinner parties, afternoon teas and on picnics. These tarts are easy to make and all the ingredients can be prepared in advance but the final assembly of them is best left up to an hour in advance as the pastry can become moist.

Wine Recommendation: Champagne springs to mind but if you don’t want to push the boat out our Sieur d'Arques Cremant from Limoux will do nicely. See The Mixed Case for details.

Portions: 8 individual tarts

Preparation: 20 minutes plus 1 1/2 hours resting of the pastry

Cooking: 30 minutes

Ingredients

Sweet Pastry

  • 500g plain flour
  • 250g unsalted butter
  • 125g caster sugar
  • 1 large egg
  • All ingredients should be at room temperature.
  • For convenience you may use a commercial pre-made sweet pastry

Tarts

  • pastry cream (see recipe)
  • 250g small strawberries, washed, hulled and sliced in half

To Glaze

  • 2 tbsp redcurrant jelly

Method

  1. Sweet Pastry Method 1 (Creaming): Place the butter and sugar in mixing bowl and beat them together until they are light and fluffy. On a low speed slowly add the egg to the butter mixture and mix it until combined. Add the flour slowly at a low speed until combined then mix it briefly at a higher speed so that it forms a dough. Place the pastry in the refrigerator for 30-60 minutes to rest.
  2. Sweet Pastry Method 2 (Rub in): Place the flour in a bowl or on a clean work top and rub in the butter until you have a bread crumb consistency. Make a well in the centre of the flour. Mix the egg and sugar together in a bowl until well combined. Pour the mixture into the well in the flour. Mix the egg mixture into the flour to form a dough. Place the pastry in the refrigerator for 30-60 minutes to rest.
  3. To Cook: Remove the pastry from the fridge 10 minutes before you need it. Roll it out on a well floured surface until it is around .5-.75mm thick. Lightly grease 8x10cm tart tins (or nearest equivalent size, any leftover pastry can be frozen for future use). Line the tart tins with the pastry. Place the lined tin in the freezer for 15 minutes or in the fridge for 30 minutes to rest.
  4. Preheat the oven to 200°C. Blind bake the pastry for 8-10 minutes until they are firm and with a little colour. Remove the pastry from the oven an allow it to cool.
  5. Strawberry Tarts: Distribute the pastry cream evenly among the tart bases so that they are half to two thirds full. Place the strawberry halves cut side downwards on the cream in circular fashion until they are filled.
  6. Glaze: Melt the raspberry jam in a saucepan for a couple of minutes. Brush the melted jam over the tops of the strawberries with a pastry brush. Serve or refrigerate until ready to serve. They are best served within a couple of hours of making.

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