SCOTTISH STRAWBERRY TARTS

Strawberries just make summer so if there's one thing us Scots can do well is to add sugar to them to make them taste even better!

Course afternoon tea

Cuisine scottish

250 g all-purpose flour
160 g) unsalted butter softened
1 large egg
70 g sugar
or one packet of ready-made shortcrust pastry
Whipping cream
2 Punnets of Scottish Strawberries you'll be wanting to munch some whilst making this
100 g sugar
1 small packet of arrowroot powder I used Dr Oetker Ground Arrowroot sachets, each one is 8g in weight

Roll the shortcrust pastry flat.
Cut and place inside your tart cases.
Cover with greaseproof paper and then fill with ceramic baking beans.
Cook until they start to brown.
Remove from oven and leave the pastry cases to cool. Remember the ceramic baking beans will be extremely hot
Make the glaze.
Blitz around half a punnet of strawberries - or use a
Add to a pot with sugar and arrowroot.
Cook over a medium heat, stirring to remove lumps, until thick.
Allow to cool for 10 minutes.
Whip the cream and plop inside each pastry case
Top with a freshly hulled strawberry.
Cover with the glaze.
Munch

Keyword afternoon tea, cake, dessert, scottish, tea