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.
Cookery editor Sue McMahon, says: 'If you only have 4 tins, bake the pastry cases in 2 batches.'