CookEat Recipe
Strawberry Tartlets
Small scalloped pastry tartlets filled with whole rum-sugared strawberries, warmed in the oven and finished with strawberry jelly.
Method
Steps
Step 1
Have the linked strawberry jelly ready, prepared in a copper basin with an intact food-safe, nonreactive lining suitable for hot acidic fruit. Do not allow the juice or jelly to touch exposed copper or brass. Heat a conventional oven to 200°C. Lightly butter six small scalloped tartlet moulds. Use enough chilled prepared folded butter pie paste to cut six equal rounds and line the moulds neatly. Gently press the paste at the bottoms and sides without pressing down the edges.
Step 2
Line the cases with baking paper suitable for 200°C and fill with dried beans as baking weights. Bake for about fifteen minutes until firm. Remove all the beans and paper, keeping the beans separately for future blind-baking, not for eating. Return the unweighted cases to the oven as needed until the pastry, including the bases, is dry, golden and fully cooked. Keep the cases in their moulds.
Step 3
Remove the stems from the forty-eight medium strawberries, quickly wash the fruit and drain on a clean cloth. Keep the berries whole.
Step 4
Put the strawberries in a bowl with the two ounces of caster sugar and the quarter gill of rum. Turn gently to coat all the fruit with the seasoning.
Step 5
Reduce the oven setting to 180°C. Put eight whole strawberries into each pastry case and pour all the remaining seasoning evenly over the six tartlets. Bake for about ten minutes, until the fruit is hot and lightly softened while retaining its whole shape and the pastry remains golden.
Step 6
Remove the tartlets from the oven and spread one teaspoon of finished strawberry jelly over each.
Step 7
Take the tartlets out of their moulds, arrange on a serving dish lined with a folded napkin, and serve.
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