Preheat the oven to
200°C, gas mark 6. Thinly roll out the pastry on a lightly floured surface
and cut out 8 rounds using a 10cm plain cutter. Press the pastry rounds into
the sections of a deep muffin tin. Tear eight pieces of kitchen foil into 10cm
squares and press one into each pastry shell. (This will stop the pastry
shrinking during baking.)
Bake for 10 minutes, then remove the foil and bake for a further 4-5 minutes
until the pastry is lightly golden. As soon as they have cooled enough to
handle, transfer to a wire cooling rack.
Stir the icing sugar and vanilla extract into the crème fraîche
and spoon into the pastry cases. Halve the strawberries, leaving any small ones
whole, and arrange on top.
Melt the redcurrant jelly in a small saucepan with 1 tablespoon cold water.
Brush over the strawberries until generously coated.
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