450g/1lb strawberries, hulls removed, plus extra to serve
450g/1lb golden caster sugar
1 vanilla pod, split
1 tbsp rosewater
1 tbsp orange liqueur
clotted cream, to serve
Instructions
Preheat the oven to 180c/350f/gas. 4. Grease a 12-16 hole tart mould with butter.
Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/1/4in thickness. Using a cookie cutter/upturned cup, cut disks from the pastry that are slightly bigger than the holes in the prepared tart tray, then press one disk into each of the holes.
Place the strawberries, golden caster sugar, vanilla pod, rose water and orange liqueur into a pan and bring the mixture to simmer. Simmer for 5-8 minutes, or until the strawberries begin to break down. Set aside to cool slightly.
When the strawberry filling mixture has cooled slightly, spoon equal amounts into the center of each pastry case. Then transfer the tarts to the oven and bake for 10-12min., or until the pastry cases are golden-brown. Remove the tarts from the oven and set aside on a wire rack to cool.
Serving
Suggestions
Place 1-2 tarts into the center of the plate and add clotted cream on the top of the tarts with fresh strawberries around the plate.
Originally Submitted
6/28/2009
0 Out of 5 from
0 reviews
You can add this homemade jam tarts recipe to your own private DesktopCookbook.
