Method

• 1

  Put the flour into a bowl, add the icing sugar and butter then rub the butter in until it resembles fine crumbs. Stir in the egg yolk then squeeze together to form a dough, adding water if needed.

• 2

  Knead lightly then roll out thinly on a lightly floured surface. Cut out 10cm circles using a large biscuit cutter then press the circles into buttered sections of a 12-hole deep muffin tin. Prick bases with a fork and chill for 15 minutes.

• 3

  Line each tart with a circle of greaseproof paper and add some dried lentils. Bake blind in a preheated oven set to 190C/375F/Gas 5 for 10 minutes, remove the paper and lentils and cook for 3-4 minutes until pale golden. Set aside.

• 4

  Remove the pastry cases from the tin. Whip the cream with the icing sugar and cordial until it forms soft swirls. Spoon into the tart cases. Arrange the strawberries on top. Warm the redcurrant jelly until melted then brush over the tarts. Serve within 30 minutes of decorating.