What would afternoon tea be without strawberry tarts? These are extra fancy, and extremely delicious.
Makes 8 tarts
For the sweet pastry
- 200g unsalted butter, at room temperature
- 100g caster sugar
- ½ tsp vanilla extract
- 250g plain flour
- 90g cornflour
For the filling
- 200ml of double cream, lightly whipped
- 100g Strawberry jam
For the toffee strawberries
- 8 Fresh strawberries, stalks attached
- 150g caster or granulated sugar
- First make the toffee strawberries. Place the sugar in a heavy-based pan and bring to a simmer. You can move the pan to stop the sugar from sticking, but do not stir.
- Simmer until the sugar changes to a light golden toffee shade. This can take 10-15 minutes. Be very careful as the pan and toffee will get extremely hot.
- Very carefully dip each strawberry into the toffee, holding by the stalks or by piercing the strawberry with a fork.
- Allow any excess toffee to drop off, then transfer to a sheet of greaseproof paper and leave to cool.
- Then move onto the tarts. Beat the butter, sugar and vanilla until light and fluffy
- Beat in the sieved flour and cornflour
- Transfer to a floured surface and knead together until you have a firm dough
- Chill for half an hour so the pastry is easier to handle
- Choose a cutter that will cover your chosen size of pastry cases
- Roll the pastry onto a floured surface and cut circles that are about the thickness of a £2 coin.
- Using a fork, prick a few holes into the pastry to help it cook
- Transfer the filled pastry cases in the pastry tray to the freezer and chill for 30 minutes. This will help stop the pastry shrinking
- Bake at 180ºC/350ºF/Gas 4 for 20 minutes until crisp and golden
- Cool for a few minutes then transfer to a cooling wire
- Place a spoonful of strawberry jam at the bottom of each shell, and a spoonful of whipped cream and finish with a toffee strawberry.
- Enjoy right away with a lovely cup of tea – you deserve it.