
Strawberry and Cream Tarts
Try this delicious strawberry and cream tarts recipe for a tasty treat. Made with Jus-Rol sweet shortcrust pastry and served with a dusting of icing sugar.
Quick Stats
Easy
4 Tarts
15 minutes bake time
Strawberry and Cream Tarts
Try this delicious strawberry and cream tarts recipe for a tasty treat. Made with Jus-Rol sweet shortcrust pastry and served with a dusting of icing sugar.
Ingredients
- 1 Jus-Rol™ Sweet Shortcrust Sheet
- 4 tsp Strawberry jam
- 150ml Double cream
- Drop vanilla essence
- 12 Strawberries
- Apricot jam, for glazing
- 2 tbsp Icing sugar (optional)
Equipment required
- Pastry cutters
- Tart Tin
- Pastry Brush
- Rolling Pin
- Baking Sheet
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat oven to 200°C (180°C for fan assisted ovens)/Gas Mark 6.
- Unroll the pastry and on a lightly floured work surface and cut the pastry into 4 pieces. Lay each piece of pastry in a tart tin and carefully push the pastry into the edges. Trim the pastry by using the rolling pin and discard.
- Put the tart tins on to the baking sheet and bake in the oven for 15 minutes or until the pastry is golden. Allow to cool then add a teaspoon of jam in to each tart case.
- Whisk the cream with vanilla essence until soft peaks form and then spoon or pipe on top of the jam. Add the strawberries and glaze with warm apricot jam. Serve with a dusting of icing sugar.