Preserved strawberries do not have the same appearance or flavour as the fresh fruit. Strawberries frozen individually on a tray and then bagged would be good for these tarts, and fresh or frozen raspberries, too. If you would like to try fresh loganberries or blackberries then use raspberry spread.
ingredients
makes 12
1 1/2 cups All purpose flour
pinch of salt
1/3 cup margarine
1 small egg yolk, beaten
2 heaped tablespoons strawberry spread, sieved
1 pound fresh strawberries (when in season) or 1 large can strawberries
1/4 pint heavy cream
method
1. Preheat oven to hot, 220°C (425°F).
2. Lightly grease 12 patty tins.
3. Sift flour and salt into a bowl.
4. Rub in margarine.
5. Add enough egg yolk to give stiff dough.
6. Use to line prepared tins.
7. Bake blind (see page 7) in centre of preheated oven for 15-20 minutes. Remove paper and beans if used. Allow to cool.
8. Spoon spread into each tartlet and cover it with prepared or drained fruit.
9. Whip cream. Decorate with piped stars and eat the same day.
