Strawberry Tartlets

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 12oz shortcrust pastry
  • 1lb ripe strawberries
  • 2½oz Icing sugar
  • 4 eggs


    Roll out the pastry and line sixteen tartlet tins with it. Crush the strawberries and mix them with the sugar. Whisk the eggs and gradually add them to the strawberry mixture. Beat the mixture until well blended and pour into the pastry cases. Bake at 375°F, 190°C, gas mark 5 for twelve minutes.