PIES and TARTS,Sweet pastry squares with strawberries
Serves: 8
Preparation time: 15 minutes,,plus chilling time,Oven temperature: 180°C,Baking time: 25 minutes
• 50ml (30g) cornflour
• 50ml (45g) sugar
• 5ml Iemonjuice
· 1 roll ready-made shortcrust pastry
• 100ml fresh strawberries, hulled and sliced
• 1 large egg yolk
• 5ml milk
• castor sugar, for dusting
1. Mix togetherjam, cornflour, sugar and lemonjuice, and set aside.
2. Grease and line a baking sheet, letting the greaseproof paper protrude over the sides of the sheet by at least 2cm.
3. Unroll the pastryand cut in half. Roll out one of the pastry halves on a lightly floured surface to
form a rectangle about 0,5cm thick. Place it on the baking sheet.
4. Roll out the other half of the pastry into a rectangle slightly smallerthan the hrst. Cut out flower or other shapes, spacing them evenly apart, then refrigerate for 15 minutes.
5. Spread the berry mixture on top ofthe pastry in the baking sheet. Arrange the strawberries on top.
Cover with the remaining pastry and fold in the edges, pinching lightly to seal.
6. Mix the egg yolk and the milk together and brush over the pastry. Sprinkle with castor sugar and bake in a preheated oven for 25 minutes, or until the pastry is cooked. lf the pastry starts to brown too guickly, cover it loosely with foil. Leave to cool completely before removing from the baking sheet and slicing into squares.
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