Strawberry Jam Tart

Makes 6

Ingredients

For the Pastry

200g plain flour

100g unsalted butter (cold, cubed)

1 egg yolk

1 tbsp caster sugar

2-3 tbsp chilled and very cold water

A pinch of salt

For the Filling

6 tbsp Galloway Lodge Preserves Strawberry Jam (plus extra for topping)

200ml double cream (whipped to soft peaks)

200g fresh strawberries (hulled and halved)

Method

1. First, to make the pastry, in a large bowl, rub the butter into the flour, sugar and salt until it resembles breadcrumbs. Add the egg yolk and cold water, a tablespoon at a time, mixing until it forms a dough. Knead the dough only until it combines. Wrap in cling film and chill for 30 minutes in the fridge.
2. Now, preheat oven to 180°C (160°C fan) / 350°F / Gas 4. Roll out the pastry and cut six circles to fit individual tart tins. Press into the tins. Prick the bases with a fork, line with baking paper, and fill with baking beans. Bake for 12 minutes, then remove the beans and bake for another 5 minutes until golden. Allow to cool.
3. Next, to assemble the tarts, spread 1 tablespoon of strawberry jam onto the bottom of each cooled pastry case. Spoon or pipe the whipped cream over the jam. Arrange fresh strawberry halves on top.
4. Finally, to finish with a glaze, warm the extra strawberry jam slightly and drizzle over the strawberries for a glossy finish. Serve immediately and enjoy!