Ingredients

Method

• 1 x 600 g punnet strawberries, trimmed
• 400 g caster sugar
• 500 g ready-made puff pastry
• Freshly ground black pepper

Method

Ingredients

Preheat the oven to 180°C.
Place 500 g strawberries and the caster sugar into a saucepan over a very low heat and cook for 1 hour, or until the strawberries are plump and soft and a thick syrup has formed.
Using a sharp knife, cut out rounds of puff pastry and press into a greased, 12-holed mini muffin tray.
Cut the tops off the remaining strawberries and place, flat side down, in the centre of the pastry shells. Bake for 15 to 20 minutes. Remove from the oven and spoon the sticky syrup over each tart.
Finish with a good crack of black pepper. Serve warm and gooey for afternoon tea.
Cook’s tip: Leave the syrupy strawberries over the heat a little longer for a beautiful sticky jam, wonderful on scones and thick slices of buttered toast.
Per serving: 1885.9 kJ, 4.1 g protein, 13.6 g fat, 77.9 g carbs