350g ready-made sweet shortcrust pastry
flour, for rolling out
150ml double cream
1 tbsp lemon curd
½ punnet strawberries
2 tbsp strawberry jam, without any whole strawberries in it
Ask a grown-up to turn the oven to 180C/fan 160C/gas 4. Roll the pastry out on a floured surface until it’s as thick as £1 coin. Cut round a saucer to make 4 circles. Put each one into the tin.
Put a square of greaseproof paper and some rice in each. Ask a grown-up to put them in the oven for 25 minutes, then take paper and rice out. Leave to cool.
Use a whisk to whisk the cream until it starts to get thick, then stir in the lemon curd.
Pull the green hulls out of the strawberries, and cut each one carefully into slices with a small knife.
Spoon the cream into 4 pastry cases. Arrange the strawberry slices in a spiral or in rows on top of the lemon cream.
Mix the jam in a bowl with 1 tbsp hot water, then brush it over the strawberries.
Recipe from Good Food magazine, June 2010