Genevieve Taylor’s Strawberry Tartlets
With our abundance of strawberries at the Farm Shop, we've been seeking inspiration on what we can do with them (other than eat them as we pick them). We got as far as Genevieve Taylor's Strawberry Tartlets and stopped there. Genevieve is a food writer and food stylist and one of our favourite cooks. She divides her time equally between writing her own cookery books, making films about food, and creating recipes and food for photography to be used in advertising, packaging, PR and marketing. Genevieve will be bringing her own, wonderful, cooking and food styling to The Good Life Experience in September, where she will draw inspiration from her own life; whether it be her homegrown fruit and vegetables, time spent walking the dogs up mountains and beside the sea to caring for her chickens. Genevieve's recent cookbook, 'How to eat outside' covers everything from picnics to bonfire cooking to cooking up a mountain.
Plain flour for dusting
1 packet sweet shortcrust pastry
3 egg yolks
45g caster sugar
1/2 teaspoon best quality vanilla extract
250g ripe strawberries, hulled
4 teaspoons redcurrant Jelly
- Lightly dust some flour over the work surface and cut the pastry into 6 equal-size pieces, gently rolling each piece into a ball. Roll out each ball to a thickness of about 3mm and use it to line an individual shallow fluted loose-based tartlet tin (about 10cm diameter), pressing well into the base and up the sides of the tin and making sure it fits snugly into the corners. Take the rolling pin and give it a swift roll across the top of each tin, neatly trimming off the excess pastry, then pinch around with your thumb and forefinger to squeeze the pastry just a little higher than the top of the tins (a couple of millimetres or so) – this will allow for a little shrinkage as it cooks and creates a nice neat finish. Chill in the fridge for 20 minutes.
- Meanwhile, preheat the oven to 200°C.
- Slide the tins onto a baking sheet and line each one with non-stick baking paper and baking beans. Bake in the oven for 15 minutes. Remove the paper and beans, then bake for a further 5 minutes to cook the pastry through completely. Remove from the oven and leave to cool completely.
- Whilst the pastry is cooking, make the crème pâtissière. Whisk the egg yolks and sugar together in a bowl until thick and creamy. Whisk in the cornflour and set aside. Pour the milk into a pan, add the vanilla extract and bring gently to boiling point. Pour the hot milk over the egg and sugar mixture, whisking continuously until completely combined. Pour the mixture back into the pan and set over a very low heat, stirring continuously until the custard thickens. Remove from the heat, pour into a heatproof bowl and press a layer of cling film onto the surface to prevent a skin forming. Set aside to cool completely.
- Carefully remove the baked tartlet cases from the tins. Spoon the cold crème pâtissière into the pastry cases, dividing evenly. Arrange the strawberries on top, leaving them whole if they are small or cutting them in half if they are large. Warm the redcurrant jelly in a microwaveable bowl on High for just a few seconds, or in a small saucepan, until it is liquid. Brush over the strawberries to glaze them and then set aside for a few minutes to set. Serve cold. The only accompaniment these delicious tartlets might need is a perfect cup of coffee or tea, whichever is your favourite.