Strawberry tartlets

• ready-made sweet shortcrust pastry↗350g g
• flour↗

  for rolling out

• double cream↗150ml ml
• lemon curd1 tbsp
• ½ punnet strawberries
• strawberry jam↗

  without any whole strawberries in it

Step-by-step instructions

1. 1

   Ask a grown-up to turn the oven to 180C/fan 160C/gas 4. Roll the pastry out on a floured surface until it’s as thick as £1 coin. Cut round a saucer to make 4 circles. Put each one into the tin.

2. 2

   Put a square of greaseproof paper and some rice in each. Ask a grown-up to put them in the oven for 25 minutes, then take paper and rice out. Leave to cool.

3. 3

   Use a whisk to whisk the cream until it starts to get thick, then stir in the lemon curd.

4. 4

   Pull the green hulls out of the strawberries, and cut each one carefully into slices with a small knife.

5. 5

   Spoon the cream into 4 pastry cases. Arrange the strawberry slices in a spiral or in rows on top of the lemon cream.

6. 6

   Mix the jam in a bowl with 1 tbsp hot water, then brush it over the strawberries.