-
1
Sift the flour into a food processor; add the butter.
-
2
Pulse together until bread crumb stage. Try not to overwork the pastry. You need to treat the pastry gently to prevent tough chewy pastry.
-
3
Add the sugar, vanilla, and egg yolk to the pastry and pulse again until a ball forms.
-
4
You made need a little water if the pastry looks dry or is not clumping together well.
-
5
Remove the pastry from the machine.
-
6
Knead lightly to remove cracks.
-
7
Pop in the refrigerator for 15 minutes to rest.
-
8
Preheat the oven to 200 degrees Celsius/fan 160 degrees Celsius.
-
9
Remove the pastry from the fridge.
-
10
Roll out on a lightly floured board.
-
11
Cut out 12 rounds using a pastry cutter. I won't give measurments as sometimes I make bun tray size and sometimes I use a mini muffin tray. It is up to you. All take the same time to cook.
-
12
Push the pastry rounds into your tray to fit nicely.
-
13
Prick the base of each round with a fork.
-
14
Pop into the oven for 15 minutes.
-
15
When cooked transfer onto a cooling rack.
-
16
Warm strawberry jam in the microwave in a bowl on high for 1 or 2 minutes until runny (be careful jam gets very hot).
-
17
Spoon the jam into the pastry shells.
-
18
Top each with half a strawberry.
-
19
Leave to cool.
-
20
They are crumbly and melt in the mouth YUM!
