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