Strawberry Tarts for Ever

I posted a photo of a Strawberry Tart on the Facebook page the other day, and some poor, deprived lady asked, 'What is that?'.

Probably American. (It's no fun saying that unless it's in that accent. You know the one ... )

"What is THAT?"

That, m'dear is a Strawberry Tart. That is yumminess on a plate; deliciousness in a tart.

That is also the easiest thing ever to make. And this is how I make them. 

I use the 6-2-6-2 recipe for my tarts. It's not really pastry, but I love it for all sweet tarts. I've shared it before in this post, and also in this post, where I make Apple Tart with it. Oh, and in that second post, the Wee Guy is still a Wee Guy! Waaah!

Okay, back to the Strawberry Tarts.  

Roll out the pastry, and cut out rounds.

I make different sizes: this is a medium tart, 

and these are smaller, bite-size ones.

The pie weights are great placed inside these little truffle papers - so handy then to lift them out once their job is done.

When I take the weights out, I normally give them another few minutes in the oven, just to dry the bottoms off.

The proper filling would be cream of some description, but I don't like 'real' cream, so this squeegy cream does the trick perfectly for me. It's also very handy!

Chuck a strawberry on top. You may, alternatively, place a suitably sized strawberry with great care in the centre of the squirted cream.

Either way, it's then time to pour over what makes what would be an okay-tart into a tart of deliciousness.

Strawberry tart jelly is yumminess in a bottle.

Just one word of warning. When you make these tarts, don't - whatever you do - let the Fire Brigade lads know they're around...

Some of these fellas would devour the plateful

(mentioning no names, of course, Alex ;) )