Baking Recipes - Strawberry Tartlets Recipe

Ingredients

Makes 14

• 4 tablespoons redcurrant jelly

• 1 tablespoon water

• 250 g/8 oz strawberries

Pastry:

• 125 g/4 oz plain flour

• 50 g/2 oz butter, softened

• 50 g/2 oz caster sugar

• 2 egg yolks

• a few drops of vanilla extract

---

Method:

1. First make the pastry. Sift the flour on to the work surface, make a well in the centre and place the butter, sugar, egg yolks and vanilla extract in the well.

2. Using the fingertips of one hand, work these ingredients together until well blended, then draw in the flour. Knead lightly until smooth, then chill for 1 hour.

3. Rollout the pastry very thinly and use to line 14 patty tins, then press a piece of foil into each one.

4. Bake in a preheated oven, 190°C, (375°F), Gas Mark 5, for 10 minutes or until golden. Cool, then remove the foil and turn out.

5. To make the glaze, heat the redcurrant jelly with the water. Bring to the boil, sieve and reheat. Brush the cases with some of the glaze.

6. Arrange the strawberries in the cases and brush with the remaining glaze.