Strawberry Clotted Cream Tarts
A patisserie-style sweet treat with a puff pastry base, perfect for afternoon tea.
Ingredients
- 13 1/4 oz puff pastry (all-butter, block)
- 1 medium egg (beaten)
- 8 oz clotted cream (tub)
- 11 oz strawberries (hulled and thinly sliced)
- 4 tbsp icing sugar (sifted)
- 2 tsp vanilla bean paste
- 3 tbsp strawberry jam (to glaze)
- to dust plain flour
Instructions
- On a lightly floured surface, roll the pastry out to a rectangle about 9 x 17 in (23 x 43 cm) and 1/8 in (3 mm) thick. Put on a baking sheet, loosely cover with clingfilm and chill for 20 min.
- Preheat oven to 400°F (200°C fan). Use a 4 in (10 cm) round cutter to cut the pastry into 8 rounds. Space apart on 2 baking sheets. Place another baking sheet on top of each to prevent the pastry puffing up too much.
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