Sweet Summer, and Strawberry Tarts

One of the best bits of summer in London is going out for a leisurely (Boris) bike ride along the quiet streets of central London, the warm evening summer sun gently stopping you from getting too cold.

Another one of the best bits is the vast abundance of cheap strawberries. Which means …making these delectably moreish strawberry tarts! Once again in endeavouring to use up squirreled-away ingredients, I found a ball of shortcrust pastry in the freezer and used this for the tartlet cases.


Strawberry Tarts

  • shortcrust pastry
  • good quality strawberry jam
  • fresh strawberries, sliced

Preheat the oven to 180˚C. Roll out the pastry thinly and stamp out circles with a large cookie cutter. Line the holes in a muffin tin. Prick the bases of each case well with a fork, and bake until golden brown. Leave to cool on a cooling rack.

Put a spoonful of strawberry jam into each case, and top with several strawberry slices.

On a slightly sad note, summer has highlighted to me how un-green fingered I am. I planted some coriander and pepper seeds earlier which were given to me as a gift. They germinated beautifully but I clumsily dropped one of the pots on the ground, and …well, it appears that the coriander didn’t quite survive the trauma. The peppers are seem to have PTSD, and are probably going the same way. It’s very saddening. On the other hand, if I cannot garden, at least I can bake.


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