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Strawberry Tartlets
Ingredients
For rich shortcrust pastry
5 oz plain flour
Pinch of salt
3 oz butter
1 teaspoon caster sugar
1 egg yolk
1½-2 tablespoons cold water
For filling
8 oz strawberries
Redcurrant jelly glaze
Small tartlet tins
Method
Make the rich shortcrust pastry and set aside to chill. Line the pastry on to the small tartlet tins and bake blind (for about 8 minutes in an oven at 375°F or Mark 5). Allow to cool.
Hull (remove stalks from) the strawberries and keep on one side. Warm the redcurrant jelly glaze but do not boil. Brush the cases with the jelly, arrange strawberries in the cases and brush again with the glaze. The amount of glaze should be generous - sufficient to fill the pastry cases and so hold strawberries firmly in place.
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