Strawberry Custard Tartlets Recipe

175 g/6 oz/1.5 cups plain (all-purpose) flour
5 ml/1 tsp ground cinnamon

75 g/3 oz butter, diced
15 ml/1 tbsp caster (superfine) sugar
1 egg yolk
Cold water, to mix
200 g/7.5 oz of custard
15 ml/1 tbsp orange liqueur

15 strawberries
45 ml/3 tbsp redcurrant jelly (clear conserve)
20 ml/4 tsp water

Method:

Sift the flour and cinnamon into a bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Mix with the egg yolk and enough cold water to form a firm dough. Knead gently on a lightly floured surface. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.
Roll out and use to line 15 sections of tartlet tins (patty pans). Prick the bases with a fork. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes. Transfer to a wire rack to cool. Blend the custard with the orange liqueur and spoon into the cases. Top each with a halved strawberry. Melt the redcurrant jelly in the measured water and brush all over the surface of each tartlet. Chill until ready to serve.