method

1. Preheat the oven 190°C/ 170°C Fan/ Gas Mark 5.

2. To make the base: Dust the work surface with gluten free white mix and knead the defrosted pastry for 1-2 minutes until pliable, roll out into a circle to fit base and edges of a 20cm loose flan dish, pie dish or 6 x 8.5cm tartlet tins.

3. Place the dish or tartlets onto a baking tray. Line the pastry with greaseproof paper and fill with baking beans. Bake the pastry case blind for 10 minutes, remove the paper and beans and cook a further five minutes, cool and remove from tin(s).

4. Lightly whip the cream and mix with the sifted icing sugar. Divide the cream between the tartlets and smooth over the pastry base.

5. Place the prepared strawberries in a bowl and sprinkle over the sugar.

6. In a small pan mix together the arrowroot and berry juice, bring to the boil over a medium heat and boil for 1 minute until thickened, cool slightly.

7. Arrange strawberries in the pastry case(s) and spoon over the glaze.

TIP: The tartlets are best eaten on the day of making otherwise the pastry will soften.