Pies, Puddings and Pottages

Preheat the oven to 180C/350F/gas 4.

Grease the tart tin.

To make the pastry, sift the flour and salt into a large mixing bowl.

Add the butter and rub it in until you have a fine breadcrumb consistency. Alternatively, you can sift the flour into the bowl of a food processor, add the butter and process to the right consistency.

Place the egg yolk in the cup, add the ice-cold water and whisk thoroughly.

Add the egg and water mixture to the pastry mix and use your hands to bind the mixture into a dough or, if using a processor, add the egg and water mixture and process until you have a ball of pastry dough.

Wrap with clingfilm and place in the fridge for 30 minutes.

Place the pastry on a lightly floured work surface and roll out thinly.

Cut out 12 rounds with the pastry cutter and line the holes of the tart tin.

Cut discs of greaseproof paper to a size a bit larger than each hole in the tart tin.

Scrunch the discs up, open out and place into each hole.

Fill with baking beans.

Place in the preheated oven and blind bake 10 minutes.

Take out of the oven and remove the paper and beans.

Return to the oven and bake for a further 5 to 10 minutes or until the pastry is cooked through. Set aside to cool.

Reduce the oven temperature to 160C/315F/gas 2½.

To make the filling chop two thirds of the strawberries roughly and place in the saucepan.

Add the sugar and a tablespoon of water and bring to the boil.

Continue to boil until the sugar has dissolved, the strawberries have broken down and most of the liquid has boiled off.

Remove from the heat and allow to cool for 15 minutes.

Place the strawberries in the food processor with the beaten egg and cream and process to a thick purée.

Fill each tart with the strawberry mixture.

Place in the oven for 20 to 25 minutes or until the filling has set.

Remove from the oven and allow to cool slightly before transferring them to the cooling rack. Cool to room temperature.

Use the remaining strawberries to decorate the tarts as you wish. I place slices of strawberry on a baking tray and bake at a low heat for 10-15 minutes and then place them on the tartlets but you may prefer to decorate the tarts with slices or halves of fresh strawberries.