When the sun shines as brightly as it has done this weekend, I'm disinclined to spend my time baking in a hot kitchen. These pretty tartlets take very little time, and taste like lovely mouthfuls of sunshine, an easy way to use up any pastry offcuts.
offcuts of leftover sweet pastry, ready made or from the pastry recipe of white chocolate, blueberry & lemon tart here
1 tablespoon strawberry jam
2 sprigs of mint
1. Turn the oven to 190C (170 fan ovens). Roll and cut the pastry into heart shapes or mini circles.
2. Bake the tartlets in the oven for 15-18 minutes, until the pastry is sandy to touch. When baked, take out of the oven and leave to cool on a wire rack.
3. To make the glaze, heat the strawberry jam in a small pan, stirring until smooth and melted. Bring the jam to the boil, then take off the heat. Strain the jam through a sieve and keep the strained juice.
4. Wash and top the strawberries, then dry with kitchen towel. Place a strawberry, pointed ends up, on the pastry tartlets.
5. Brush the glaze over the strawberries and tarts.
6. Serve and eat within 2 hours of serving.
These tartlets were idly baked while listening to Laura Marling's album A Creature I Don't Know