Sweet pastry cases filled with jam and seasonal berries. Perfect for afternoon tea with a dollop of Cornish clotted cream.
- For the pastry:
- 175g (6oz) plain flour
- Pinch of salt
- 1tbsp caster sugar
- 100g (3½ oz) chilled butter, cut into slivers
- 1 egg yolk, plus 2tbsp cold water
- For the filling:
- 16tbsp strawberry, raspberry or blueberry fruit conserve or jam (2 tbsp per tart)
- About 60g (2oz) fruit per tart: strawberries, raspberries or blueberries
- Crème fraîche, to serve
- You'll also need:
- 8 x 10-12cm (4in) tart tins
- Bakewell paper
- Baking beans
To make the pastry: Put the flour, salt and sugar in a food processor then add butter and pulse to a fine crumb. Add egg yolk and water and mix to a firm dough. Shape into a flat rectangle, then wrap in cling film and chill for 30 mins.
Roll out pastry big enough to cut out five rounds easily, (3mm/¼in thick, or less). Cut out rounds just a little bigger than the tins. Line tins and trim edges. Knead trimmings and roll pastry again large enough to line three more tins. Prick pastry base and sides with a fork. Chill while oven heats up to gas mark 6 or 200°C.
Line each pastry case with a square of Bakewell paper. Put in baking beans. Bake blind, on a shelf near the bottom of the oven, for 10 mins.
Take out beans and paper and return to oven for 5 mins.
Spread 2 tbsp of conserve in each tart. Return tarts to the oven for 15 mins. Cool in tins, then on a wire rack.
When ready to serve, cut strawberries into wedges and arrange on top, or spoon on raspberries or blueberries. Dredge with icing sugar. Serve with crème fraîche.
<strong>Cookery editor Sue McMahon, says:</strong> 'If you only have 4 tins, bake the pastry cases in 2 batches.'