Everyday Food
Ingredients
Method
1.Remove butter from refrigerator 30 minutes before you start to prepare the pastry. Sift the flour, salt and sugar onto the bench. Using a cheese grater, coarsely grate the butter onto the flour mixture using your palms until “sandy” in texture.
2.Drizzle the cold water over it, then squeeze gently until mixture comes together. Roll pastry on lightly floured surface until 2cm thick. Wrap in plastic; refrigerate for about 1 hour.
3.Roll out pastry on a lightly floured surface to 2mm thick. Cut pastry into 6.5cm circles. Gently ease pastry into shallow patty pans. Refrigerate for 30 minutes.
4.Preheat the oven to 200°C (180°C fan-forced). Line each tartlet with aluminium foil; fill with dried beans or rice or pastry weights, ensuring you fill up the sides adequately. Bake for a further 3 to 4 minutes or until browned. Stand tartlets for 5 minutes before carefully placing on wire racks to cool.
5.Combine 1 tablespoon of the strawberry conserve and the sliced strawberries in a large bowl.
6.Just before serving, place 1 teaspoon of the remaining strawberry conserve in the bottom of each tartlet. Top with strawberry mixture and a little dollop of the cream.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door
