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Categories:Viewed: 47 - Published at: 7 years ago
Ingredients
- 1 1/2 cups flour
- 1/2 cup sugar
- 10 tbsp (1 1/4 sticks) unsalted butter, diced
- 1 lb strawberries, thinly sliced
- 3/4 cup strawberry jam
- 3/4 cup heavy cream, whipped
Method
- Sift the flour, sugar and a pinch of salt into a bowl. Add the butter and rub with fingertips until 'sandy' in texture. Drizzle with 1 tbsp cold water, then squeeze gently until mixture comes together. Wrap in plastic wrap and refrigerate for 1 hour.
- On a lightly floured surface, roll out pastry to 1/8-inch thick. Using a 2 1/2-inch round cutter, cut out 36 circles. Press circles into three 12-cup muffin pans. Refrigerate for 30 mins.
- Preheat the oven to 400°F. Line each tart crust with foil and fill with dried beans or rice. Bake for 5 mins. Remove the beans and foil and bake for 3-4 mins, or until browned. Cool in pans for 5 mins. Carefully transfer crusts to a wire rack to cool completely.
- Place the strawberries in a large bowl and gently stir in 1 tbsp jam. Place 1 tsp jam in the bottom of each tartlet. Top with strawberry mixture and a little dollop of whipped cream.
