Clotted Cream and Strawberry Tartlets

Ingredients:
1 sheet ready-rolled puff pastry
200g Langage Farm Clotted Cream
3 tbsp icing sugar
1 tsp vanilla extract
300g fresh strawberries, hulled and sliced
1 tbsp apricot jam
1 tbsp water
Instructions:
Preheat the oven:
Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6. Line a baking tray with baking parchment.

Prepare the pastry:
Roll out the puff pastry on a lightly floured surface. Cut it into 6-8 rectangles or circles using a pastry cutter or a knife. Place the pastry pieces on the prepared baking tray and prick the centres with a fork to prevent them from puffing up too much.

Bake the pastry:
Bake the pastry in the preheated oven for 10-12 minutes, or until golden and crisp. Allow them to cool completely on a wire rack.

Prepare the cream filling:
In a medium bowl, mix the Langage Farm Clotted Cream with 2 tablespoons of icing sugar and the vanilla extract until smooth and well combined.

Assemble the tartlets:
Once the pastry has cooled, spoon the clotted cream mixture onto the centre of each pastry piece, spreading it out slightly.

Add the strawberries:
Arrange the sliced strawberries on top of the clotted cream.

Prepare the glaze:
In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Use a pastry brush to lightly glaze the strawberries with the apricot mixture.

Serve:
Dust the tartlets with the remaining tablespoon of icing sugar before serving.

These clotted cream and strawberry tartlets are a delightful, easy-to-make dessert perfect for a summer afternoon. Enjoy!

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