Strawberry Swiss Tarts
Over the years you pick up different recipes and some you return back to every now and again, I came across this recipe in a Readers Digest book called The Cookery Year over 30 years ago, the sheer simplicity, delightful taste and texture of this little cake is wonderful, the original recipe used Red Current Jelly on the top as in the main image, but on occasion I have used a little strawberry pie filling or Jam if we had no red current jelly on-board, these alternatives still produces a very pleasing result. I have bought several copies of The Cookery Year, and I usually ended up giving them away to young chefs keen to learn. The book seems a little dated now, and I believe it is no longer in print, but it was one of 2 cookery books I carried around with me for years, the other book was the Practical Cookery, but I digress, try this Swiss Tart recipe and I’m sure your crew will enjoy them, and the beauty is they are so remarkably simple.
| Servings | Prep Time |
| 30cakes | 30minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 700grams Flour
- 700grams Butter
- 200grams Caster Sugar
- Vanilla Essencefew drops
- Icing Sugarfor dusting
- 300grams Red Current Jelly
Instructions
- Using a Kenwood Chef Mixer Cream butter and sugar together until smooth using the beater attachment.
- Add the vanilla essence.
- Add the flour and mix well on slow speed, stoping scraping down as you go.
- Fill a piping bag and pipe into paper cake cases in a patty tin and bake at 170°C for 20 minutes.
- Remove from the oven and allow to cool on cake wires.
- When cool place the tarts on the bench on a sheet of grease proof paper.
- Using a teaspoon place a small spot of Strawberry Pie Filling on the top.
- Dust liberally with icing sugar.
- Serve on a doily on a silver flat.
Recipe Notes
