Glazed Fresh Strawberry Tarts
Crisp pastry, fresh strawberries and dollops of lemon curd cream: a heavenly trio! They’re a breeze to make. Swap for raspberries, blueberries and stone fruit or cherries when in season.
500 grams puff pastry (we used Paneton)
1 egg yolk
caster sugar for sprinkling
400 grams mascarpone
¾ cup cream
1 cup lemon curd
⅓ cup apricot jam, warmed
2 punnets strawberries, halved
1 punnet raspberries
2 tablespoons pistachios, finely chopped
Preheat the oven to 180˚C fan bake.
Cut the pastry into 6 even rectangular pieces and place on a flat, lined baking tray. Lightly score a 1cm
