The abundance of strawberries will soon be over after Christmas in NZ so I have been busy preserving them for when they are in short supply in the summer months by making jam, coulis and also freezing them down for daiquiris (of course). This recipe uses a strawberry coulis which can also be frozen once made, so go ahead and make extra so you can keep a supply in the freezer. You can also exchange the strawberries on top for raspberries or blackberries.
Makes approximately 12
- 225g / 8 oz plain flour
- 110g / 4 oz butter
- 80g / 3 oz sugar
- 1 large egg
- Preheat oven to 160 degrees centigrade.
- Crumb together by hand the butter in to the flour.
- Add the sugar.
- Mix in the egg and enough milk to form a soft dough.
- Roll out dough fairly thin and cut with a round cookie cutter to fit tart tins.
- Prick base of dough in tins with fork so pastry doesn’t rise too much.
- Bake for 15-20 minutes at 160 degrees C or until golden brown.
- Allow to cool.
- 100g strawberries
- 50g sugar
- Place strawberries and sugar in a pan.
- cook gently over a low heat until strawberries are soft and sugar has dissolved.
- Once cool strain mixture through a sieve to remove seeds (this process is optional, if you’re not worried about the seeds don’t bother).
- This can be make several days ahead if you wish.
- 100g mascapone
- 1 tblsp castor sugar
- Combine mascapone and sugar together.
- If the mascapone isn’t thick you can beat or whisk it until it thickens.
Assembly of tarts
- 1 punnet/chip of strawberries, hulled and sliced.
- or 150g raspberries or blackberries.
- Place a teaspoon of coulis in the pastry case.
- Place a teaspoon of mascapone mixture on top of the coulis.
- Arrange berries on top of mascapone mixture
Enjoy! Don’t keep them in the fridge too long otherwise the pastry will start to soften.