Just a quick post so I can sneak this into our monthly New Zealand blogging event, Sweet NZ. It’s not a new one but we are in the height of our strawberry season here so ‘oldies are goodies’ right if they are using seasonal produce, are easy to make and and look fab! Mairi over at Toast is hosting this months event, pop across and see what else our KIwiw family of bloggers are cooking this month. I’m heading back to my crazy pre Christmas kitchen baking up batches of Christmas biscotti, Pacific Christmas cakes (millions on order), Panforte for the shop, not to mention mince pies once December hits next week. I’ll keep you posted on Facebook!
Ingredients – makes 6
1 large punnet/chip strawberries or 18-24 small/medium strawberries (enough to fit 3 to 4 in each muffin tin base)
2 Tbsp Equagold Vanilla Syrup
100g ready bought puff pastry or 1 sheet
Preheat oven to 180C, fan bake
Wash & hull the strawberries and place in a bowl with the vanilla syrup
Toss the strawberries through the vanilla syrup.
Using large muffin tin (6 per tin normally) place 3 to 4 strawberries in the base of each tin
Roll out the puff pastry to 1/2 ich if not using a ready rolled sheet
Using a large cookie cutter, slightly larger than the top of your muffin tins so there is enough pastry to tuck down the sides, cut out 6 pastry circles and place each one on top of the strawberries
Tuck the pastry down the sides with a butter knife around the strawberries to make a little shell that will hold the strawberries once turned out.
Bake in the oven on the top shelf for 20-25 minutes, until golden brown.
Remove from the oven and cool for 5 minutes.
To turn the tarts out, use a rubber spatular and slide it under the pastry and strawberries and turn the whole tart over.
I tried turning the whole tin over but that didn’t work so it is best to remove them one by one.
Serve warm as they are or with whipped cream