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Strawberry Tarts

ingredients

300 g (12 oz) rich shortcrust pastry
450 g (1 lb) strawberries
65 g (2 1/2 oz) castor sugar
4 eggs beaten
1 tablespoon brandy (optional)
1 teaspoon cinnamon (optional)

method

1. Roll out the pastry and line patty tins. If you wish, add the cinnamon to the pastry.

2. Clean, hull and mash the strawberries.

3. Add the sugar and the brandy if you wish.

4. Fold in the eggs.

5. Fill each pastry case two-thirds full with the strawberry and egg mixture.

6. Bake at 230°C, 450°F, mark 8 for 10 - 15 minutes.

7. Serve hot or cold with lashings of cream.

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