Rachel green’s little scarlet & basil tarts
A recipe created by Rachel Green using Tiptree Little Scarlet Conserve.
450g fresh strawberries
2 tbsp cornflour
4 tbsp caster sugar
1 sheet puff pastry
1 jar of Tiptree Little Scarlet strawberry jam
50g flaked almonds
1 tbsp double cream or 1 egg, lightly beaten
A small handful of basil leaves, roughly torn, to serve
Icing sugar, to serve
Clotted cream, to serve
Preheat the oven to 200°C/180° fan.
Hull and half the strawberries and toss in a bowl with the cornflour and 2 tbsp of the caster sugar.
Cut a large circle out of the puff pastry sheet and place onto a baking tray lined with parchment. Leaving a 2-inch border around the pastry circle, spread ½ to ¾ of the jar of jam onto the pastry and sprinkle over the flaked almonds. Top with the strawberry mixture.
Carefully fold the pastry border up and over the strawberries, pressing the pastry down lightly as you go. Brush the pastry with either the cream or the beaten egg and sprinkle over the remaining caster sugar.
Bake in the preheated oven for about 30-40 minutes until the pastry is cooked and golden in colour. Meanwhile, warm the remaining jam gently in a small saucepan.
Remove from the oven and brush the warmed jam over the strawberries to glaze.
Scatter over the torn basil leaves, dust with some icing sugar and serve with the clotted cream.