Delicious homemade pastries with icing and sprinkles. You could use blueberries or raspberries in the filling instead of strawberries, if you like.
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Ingredients
Strawberry filling
Method
1.Process flour, icing sugar and butter until mixture forms coarse crumbs. Add egg yolk and enough of the chilled water to make ingredients just come together. Gently knead dough on a floured surface until smooth. Press into a flat square. Wrap in plastic wrap; refrigerate for 30 minutes.
2.Meanwhile, make strawberry filling. Cook strawberries, jam and juice in a small saucepan over medium-low heat, stirring occasionally, for 4 minutes or until strawberries soften. Add cornflour; cook, stirring, for 1 minute or until thick. Transfer to a heatproof bowl; cool 10 minutes. Cover; refrigerate until needed.
3.Preheat oven to 210°C. Line two large oven trays with baking paper. Cut pastry in half. Roll one half between sheets of baking paper into a 20cm x 24cm rectangle. Cut in half lengthways, then cut each half into four 6cm x 10cm rectangles. Repeat with remaining pastry.
4.Spread 3 teaspoons strawberry filling onto each of eight pastry rectangles, leaving a 1cm border. Brush edges lightly with egg. Top with remaining pastry rectangles; press together with a fork to seal. Place tarts on tray. Prick with a fork to allow steam to escape. Brush with a little egg; sprinkle with demerara sugar. Refrigerate for 30 minutes.
5.Bake tarts for 15 minutes or until golden. Cool on trays for 10 minutes before transferring to a wire rack to cool completely.
6.Sift extra icing sugar into a medium bowl; stir in enough of the extra water to make icing a spreadable consistency. Tint pale pink with food colouring. Spread icing over tarts; decorate with sprinkles. Stand until set.
You could use blueberries or raspberries in the filling instead of strawberries, if you like.
Tarts can be made a day ahead; store in an airtight container.
Note
