Do you ever find that traditional Christmas foods can get overdone or tiresome? Try replacing your mince pies for a few of these delightful strawberry tarts and add a bit of originality to your Christmas do. Although pastry is notoriously a bit of a pain in the bottom, these are quick and easy to make and are always a real winner!
The recipe makes around 12 depending on how big your cutter is.
12 tsp strawberry jam (it can be any flavour that tickles your taste buds, or if you don’t like jam you could try Nutella and have chocolate tarts however I haven’t tried this!)
170g/6oz plain white flour, extra for dusting
85g/3oz butter, cubed
2-4 tbsp cold water (depending on how well the mixture binds together)
1. Preheat your oven to 200°c/400F/Gas 6 (beware some ovens are hotter than others so remember to keep an eye on your tarts!)
2. Add the flour and butter cubes into a food processor and blend until they resemble breadcrumbs (you can do it without a food processor but I don’t like handling the pastry too much).
3. Slowly add the water, one tablespoon at a time, until the mixture is wet enough to hold together. Don’t add all of the water if you think it is wet enough already.
4. Lightly dust a surface with flour and roll out your pastry.
5. Cut out as many circle shapes as possible using a cutter. I used a cutter with a diameter of 7.5cm.
6. Grease a shallow cupcake tray and put your pastry cases in. Prick the base of them with a fork to prevent them puffing up.
7. Put the pastry cases in the oven for around 5-10 minutes until they have crisped up to avoid a soggy bottom!
8. Remove them from the oven and place almost a teaspoon full of jam into each case. Be careful not to overfill them as the jam expands in the oven.
9. Bake for around a further 10 minutes but this is up to personal preference really. I like them to be almost golden so I may bake them for 10-15 minutes.
10. Eat them warm (they are utterly delightful warm) or cool and enjoy!