In an attempt to make something reminiscent of the 70s, these pretty treats were made the same time as the Mini Peppermint Crisp pies.
I love the burst of citrus in these tarts and the glaze makes them look really special.
Variations: I used Nuttelex instead of margarine and dairy free cream cheese.
Glazed strawberry tarts
Flan pastry:
1/2 cup flour
1/2 tsp salt
100g margarine
2 Tbs water
1 Tbs egg free custard powder
Filling:
250g cream cheese
1 cup sugar
1 tsp grated lemon rind
1/2 Tbs Grand Marnier liquer
1 Tbs cream
1 punnet strawberries
Glaze:
1/2 cup apricot spread
1 Tbs water
- Pastry: Rub the margarine into sifted flour until mixture resembles breadcrumbs. Combine remaining ingredients, blend into flour with a spatula or knife.
- Turn onto well-floured board. Knead lightly, wrap in greaseproof paper and chill for 30mins.
- Roll pastry out on a lightly-floured board. Divide into 4 x 12 inch flan rings. Prick well and chill until firm.
- Bake at 180deg for about 20mins. Allow to cool.
- Filling: Halve strawberries and set aside. Cream remaining ingredients together well and chill.
- Glaze: In a small saucepan, heat all ingredients gently and stir until smooth. Cool slightly, stirring occasionally.
- Fill tart cases with cream cheese filling, top with strawberries. Spoon over glaze and chill.
Adapted from the 1970 reprint of ‘The Margaret Fulton Cookbook’
Those are some stunning tarts. So glossy and inviting with that glaze!
Aren’t they pretty! The combination of fruits is really tasty too
Great photos Tara! The photo workshop that you went on sounds great btw.
Thanks so much Oni! It really has helped me understand the camera and have a better idea of what I’m doing!! I highly recommend the course, it’s really worthwhile
These tarts look great! Would also be amazing with apricot!
You’re right, apricot tarts would be a big hit! And so pretty too