Get your kids in the kitchen to create these teatime treats, perfect for 8-14 year-olds to show off their cooking skills
Prep:30 mins
Makes 4
350g ready-made sweet shortcrust pastryflour, for rolling out150ml double cream1 tbsp lemon curd½ punnet strawberries2 tbsp strawberry jam, without any whole strawberries in it
STEP 1Ask a grown-up to turn the oven to 180C/fan 160C/gas 4. Roll the pastry out on a floured surface until it’s as thick as £1 coin. Cut round a saucer to make 4 circles. Put each one into the tin.STEP 2Put a square of greaseproof paper and some rice in each. Ask a grown-up to put them in the oven for 25 minutes, then take paper and rice out. Leave to cool.STEP 3Use a whisk to whisk the cream until it starts to get thick, then stir in the lemon curd.STEP 4Pull the green hulls out of the strawberries, and cut each one carefully into slices with a small knife.STEP 5Spoon the cream into 4 pastry cases. Arrange the strawberry slices in a spiral or in rows on top of the lemon cream.STEP 6Mix the jam in a bowl with 1 tbsp hot water, then brush it over the strawberries.
