The South African Cook Book by Diane Kersey - HTML preview

Strawberry Tartlets

Crust

5 oz. all-purpose flour

Pinch of salt

3 oz. butter

1 teaspoon castor (“superfine”) sugar

1 egg yolk

1½ - 2 tablespoons cold water

Filling

8 oz. strawberries

Fruit glaze

Method: Make the rich short crust pastry and set aside in the refrigerator to chill.

Line the pastry onto small tartlet tins and bake about eight minutes in a preheated oven of 400°F.

Hull in the strawberries and keep one aside.

Warm the glaze but do not boil. Brush the cases with the jelly; arrange strawberries in cases and brush again with the jelly. The amount of glaze should be generous so that it fills the tins and keeps the strawberries in place. Serves 6