Strawberry clotted cream tarts

This patisserie-style sweet treat is perfect for afternoon tea. The clotted cream adds a certain British charm to these gorgeous tarts, although you can use whipped double cream, if you prefer.

MAKES 8 PREP 25min, plus cooling and chilling COOK about 25min

• Plain flour, to dust

• 375g block all-butter puff pastry

• 1 medium egg, beaten

• 4tbsp icing sugar, sifted

• 227g tub clotted cream

• 2tsp vanilla bean paste

• 300g (11oz) strawberries, hulled and thinly sliced

• 3tbsp strawberry jam, to glaze

1 On a lightly floured surface, roll the pastry out to a rectangle about 23 x 43cm (9 x 17in) and 3mm (⅛in) thick. Put on a baking sheet, loosely cover with clingfilm and chill for 20min.

2 Preheat oven to 220°C (200°C fan) mark 7. Use a 10cm (4in) 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. Bake for 10-12min until turning golden.

3 Remove top baking sheets. In a bowl, mix the egg with 2tbsp icing sugar, then brush over the pastry rounds. Return the pastry to the oven and bake, uncovered, for a further 7-10min until golden. Set aside to cool completely on a wire rack.

4 For the topping, whisk the remaining icing sugar, clotted cream and vanilla until light and thickened

(it will initially turn runny, then thicken up). Spoon over tart bases. Arrange strawberries on top, overlapping them in a pretty pattern.

5 To glaze the fruit, in a pan, gently heat the jam with 1tbsp water. Brush over the strawberries.

PER SERVING: CALS 354; FAT 26G; SAT FAT 15G; CARBS 26G