Strawberry Tarts

Wimbledon has arrived, and what better way to celebrate than with a twist on strawberries and cream? Here’s how to make it!

INGREDIENTS:
- 1 roll of puff pastry (defrosted according to the packet instructions)
- 450g fresh strawberries, hulled and halved
- 40g raw cane sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 egg, lightly beaten
- 2 tablespoons sliced almonds

FOR SERVING:
- Fresh mint, cut into ribbons
- Ice cream or whipped cream

METHOD
1. Macerate the Strawberries
In a bowl, combine the strawberries, raw cane sugar, vanilla extract, and lemon juice. Allow to sit at room temperature for 30 minutes.

2. Prepare the Puff Pastry
On a lightly floured surface, roll out the puff pastry to form a 12″ x 12″ (30cm x 30cm) square. Using a pizza cutter or knife, divide the square into 9 equal squares (each 4″ x 4″ or about 10cm x 10cm).

3. Score the Pastry
With a knife, lightly score a line 1/2″ (1.3cm) from the edge on each of the four sides of each square. Then, using a fork, prick the centre of each square a few times.

4. Prepare for Baking
Line the OvenBond Half Sheet Pan with parchment paper and place the pastry squares on it. Brush the outer edges of each square with the beaten egg.

5. Assemble
Drain the macerated strawberries, reserving the juices if desired, and then place approximately 80ml (or about 1/3 cup) of strawberries into the centre of each square. Sprinkle some sliced almonds over the strawberries and dust the outer edges with a little extra sugar.

6. Freeze and Bake
Place the tray in the freezer for 20–30 minutes. Then, bake in a preheated oven at 200°C (fan 180°C or Gas Mark 6) for 25–35 minutes, or until the pastry has risen and turned a beautiful golden brown.

7. Finish and Serve
Once baked, garnish with mint ribbons. Serve warm with a scoop of ice cream or a dollop of whipped cream. Enjoy your delicious twist on a Wimbledon favourite!

OvenBond Half Sheet Pan (Coming soon)