Strawberry and Cream Cheese Tarts from The Times Cookery Book by Katie Stewart
Roll out the prepared pastry thinly and, using a 2½-inch (6-cm) round, floured cutter, stamp out twelve circles of pastry. Line twelve tartlet tins with the pastry. Prick each base well with a...
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Ingredients
- ½ oz (15 g) butter
- 1 level tablespoon castor sugar
- ¼ lb (100 g) rich shortcrust pastry
- juice of ½ lemon
- 2 tablespoons strawberry jam or redcurrant jelly
- 4 oz (100 g) cream cheese
- ½ lb (225 g) fresh strawberries
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