French-Style Glazed Strawberry and Raspberry Tarts

Ingredients

• 1 pack of ready-rolled shortcrust pastry (approximately 320g)

For the Filling

• 200ml of ready-made custard or fresh whipped cream

For the Topping

• 15 fresh strawberries, hulled. Leave six whole and cut the remaining nine in half
• 200g of fresh raspberries

For the Glaze

• 3 tablespoons high-percentage strawberry jam
• 1 tablespoon water
• 3 tablespoons chopped nuts

Method

1. Preheat the oven to 180°C /160°C fan/Gas mark 4.
2. Unroll the shortcrust pastry and cut 12 circles using a 10cm round cutter. Gently press the circles into a 12-hole tart tin.
3. Prick the base of each pastry case with a fork to prevent puffing.
4. Line each pastry case with a small square of baking paper and fill with baking beans.
5. Bake for 10 minutes; remove the baking paper and beans and cool completely.
6. Spoon the custard into each shell once the pastry shells are cooled, dividing it evenly.
7. For the strawberry tarts, place a whole strawberry in the centre of the tart. Arrange six strawberry halves around the outside.
8. For the raspberry tarts, place a raspberry in the centre of the tart and arrange two layers of raspberries around it, putting a final raspberry on top.
9. In a small saucepan, gently heat the strawberry jam and water until thick. Then, pass the mixture through a fine-mesh sieve to remove any lumps.
10. Using a pastry brush, lightly glaze the fruit on each tart to give a shiny finish. Sprinkle with chopped nuts.
11. Place the tarts on a serving platter and refrigerate for 15 minutes to set the glaze before serving.

Tips:

1. Make Ahead: The pastry shells can be baked a day in advance and stored in an airtight container. Just before serving, assemble them with custard and fruit.
2. Custard Alternative: Use crème pâtissière instead of ready-made custard for a more decadent filling.
3. Fruit Variations: Swap strawberries and raspberries for other berries, such as blueberries or blackberries, or use a mix for added colour.