Strawberries And Cream Tartlets - cooking recipe

Ingredients

1 1/2 cups flour
1/2 cup sugar
10 tbsp (1 1/4 sticks) unsalted butter, diced
1 lb strawberries, thinly sliced
3/4 cup strawberry jam
3/4 cup heavy cream, whipped

Preparation

Sift the flour, sugar and a pinch of salt into a bowl. Add the butter and rub with fingertips until 'sandy' in texture. Drizzle with 1 tbsp cold water, then squeeze gently until mixture comes together. Wrap in plastic wrap and refrigerate for 1 hour.
On a lightly floured surface, roll out pastry to 1/8-inch thick. Using a 2 1/2-inch round cutter, cut out 36 circles. Press circles into three 12-cup muffin pans. Refrigerate for 30 mins.
Preheat the oven to 400\u00b0F. Line each tart crust with foil and fill with dried beans or rice. Bake for 5 mins. Remove the beans and foil and bake for 3-4 mins, or until browned. Cool in pans for 5 mins. Carefully transfer crusts to a wire rack to cool completely.
Place the strawberries in a large bowl and gently stir in 1 tbsp jam. Place 1 tsp jam in the bottom of each tartlet. Top with strawberry mixture and a little dollop of whipped cream.