GLAZED STRAWBERRY TARTS WITH ELDERFLOWER CREAM

THESE dainty tarts have been topped with sliced strawberries but you could top with different fruits, so perhaps decorate four with strawberries, four with raspberries and the remainder with blueberries or try with a mix of different fruits, leaving the smaller fruits whole.

Makes 12 Preparation time: 30 minutes Cooking time: 15 minutes For the pastry:

225g/8oz plain flour 50g/2oz icing sugar 100g/4oz butter, diced

2 egg yolks For the filling:

200ml/7fl oz double cream

25g/1oz icing sugar

2 tbsp elderflower cordial 400g/14oz strawberries, sliced 75g/3oz redcurrant jelly

1. To make the pastry, put the flour into a bowl, add the icing sugar and butter then rub in the butter with fingertips or an electric mixer until it resembles fine crumbs. Stir in the egg yolk then squeeze together with fingertips to make a dough, adding a little water if needed.

2. Knead lightly then roll out thinly on a lightly floured surface. Cut out 10cm/4in circles using a large biscuit cutter then press circles into buttered sections of a 12-hole deep muffin tin. Prick bases with a fork and chill for 15 minutes.

3. Line each tart with a circle of greaseproof paper and some dried lentils or baking beans and bake blind in a preheated oven set to 190°C/gas mark 5 for 10 minutes, remove paper and lentils or beans and cook for 3-4 minutes until pale golden in colour. Leave to cool.

4. Remove pastry cases from the tin and arrange on a serving plate. Whip cream with the icing sugar and elderflower cordial until it forms soft swirls. Spoon into the cases. Arrange the strawberries on top.

5. Warm the redcurrant jelly in a small saucepan until melted then brush over the tarts. Serve within 30 minutes of decorating.