Strawberry tarts
Get your kids in the kitchen to create these teatime treats, perfect for 8-14 year-olds to show off their cooking skills
Difficulty and servings
Makes 4
Preparation and cooking times
Prep 30 mins
Cook 25 mins
- Ask a grown-up to turn the oven to 180C/fan 160C/gas 4. Roll the pastry out on a floured surface until it's as thick as £1 coin. Cut round a saucer to make 4 circles. Put each one into the tin.
- Put a square of greaseproof paper and some rice in each. Ask a grown-up to put them in the oven for 25 minutes, then take paper and rice out. Leave to cool.
- Use a whisk to whisk the cream until it starts to get thick, then stir in the lemon curd.
- Pull the green hulls out of the strawberries, and cut each one carefully into slices with a small knife.
- Spoon the cream into 4 pastry cases. Arrange the strawberry slices in a spiral or in rows on top of the lemon cream.
- Mix the jam in a bowl with 1 tbsp hot water, then brush it over the strawberries.
Per serving
590 kcalories, protein 6g, carbohydrate 49g, fat 43 g, saturated fat 20g, fibre 2g, sugar 11g, salt 0.85 g
Recipe from Good Food magazine, June 2010.
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http://www.bbcgoodfood.com/recipes/531633/
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Ingredients
- 350g ready-made sweet shortcrust pastry
- flour , for rolling out
- 150ml double cream
- 1 tbsp lemon curd
- ½ punnet strawberries
- 2 tbsp strawberry jam, without any whole strawberries in it
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Difficulty and servings
Makes 4
Preparation and cooking times
Prep 30 mins
Cook 25 mins
Ingredients
- 350g ready-made sweet shortcrust pastry
- flour , for rolling out
- 150ml double cream
- 1 tbsp lemon curd
- ½ punnet strawberries
- 2 tbsp strawberry jam, without any whole strawberries in it
Per serving
590 kcalories, protein 6g, carbohydrate 49g, fat 43 g, saturated fat 20g, fibre 2g, sugar 11g, salt 0.85 g
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29 July 2011
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