If you get phased by making your own fruit tarts, this is the easiest recipe ever. You can fill these free-form cases with any soft fruit you like or slices of apple, pear or plums. Serve with some vanilla ice cream or custard for that extra bit of indulgence
- 375g packet readymade sweet shortcrust pastry
- 8tbsp soft set strawberry jam
- 1tsp vanilla extract
- 300g strawberries, washed, hulled and sliced
- 1 egg white, beaten, to glaze
Pre-heat oven to 220°C/425°F/Fan 200°C/Gas Mark 7. Line a large baking tray with baking parchment. Divide the pastry into 4 equal pieces and place on a lightly floured surface. Roll out each piece to form a roughly shaped round approx. 20cm diameter.
Mix the jam and vanilla and then spread 2tbsp in the centre of each. Arrange and layer strawberry slices on top to within 4cm of the edge.
Bring up the sides of the pastry, pleating and pinching together to enclose the strawberries and make a case, but leaving the top open.
Carefully transfer each pastry case to the baking tray and brush with egg white. Bake for 20 mins until lightly golden. Serve warm or cold with ice cream or yoghurt.
For a creamier filling, replace the jam with thick custard or spread with sweetened full fat soft cheese.