Is it too early to be getting excited about strawberry season? Definitely not! We’ll soon be seeing hoards of strawberries in our local shops, as well as farms and Pick Your Owns just full of their glossy red skins, so why not get prepared and check out this recipe? You can either make your own jam or buy some from the shop to make things a bit easier. These tarts are great to make with kids and super duper tasty!
For the tarts
- Butter, for greasing
- 1 orange, zest only
- 100g caster sugar
- 250g ready-made sweet shortcrust pastry
- Plain flour, for dusting
For the filling
- 450g strawberries, hulls removed, plus extra to serve
- 450g golden caster sugar
- 1 vanilla pod, split
- 1 tablespoon rosewater
- 1 tablespoon orange liqeur
- Clotted cream, to serve
- Preheat the oven to 180C/350F/Gas 4. Grease a 12-16 hole tart tin with butter.
- Line a baking tray with greaseproof paper and sprinkle over the orange zest and caster sugar. Pop the tray on the lowest shelf in the oven and bake for 12-15 minutes, or until the sugar has melted and coated the orange zest. Remove from the oven and set aside to harden into candied peel.
- Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm thickness. Using a cookie cutter, or an upturned cup, cut discs from the pastry that are slightly bigger than the holes in the prepared tart tray, then press one disc into each of the holes.
- For the jam filling, place the strawberries, golden caster sugar, vanilla pod, rosewater and orange liqueur into a pan and bring the mixture to a simmer. Simmer for 5-8 minutes, or until the strawberries begin to break down. Set aside to cool slightly. You can also buy jam from the shop if you don’t have the time to make your own!
- When the strawberry filling mixture has cooled slightly, spoon equal amounts into the centre of each pastry case. Then transfer the tarts to the oven and bake for 10-12 minutes, or until the pastry cases are golden-brown. Remove the tarts from the oven and set aside on a wire rack to cool.
- To serve, place 1-2 strawberry jam tarts into the centre of each serving plate. Place a teaspoonful of clotted cream on top of each tart and garnish with the fresh strawberries. Sprinkle over the reserved candied peel.
Whether you choose to eat these whilst watching Wimbledon, soaking up the summer sun at a picnic, or dining al fresco in the garden, these tarts will be the perfect thing to make next season!