Instructions: To make the curd filling put the unsalted butter sugar lemon juice and zest into a heatproof bowl over a pan of simmering water (the water should not be in contact with the bowl) and stir the mixture until the butter has melted and the sugar dissolved.

Add the beaten eggs and stir until the mixture thickens enough to form a film on the back of a spoon.

Dont overheat as the curd may curdle. Leave to cool.

Itll keep for months in the frige if you bottle it.

Next make the pastry: sift the flour into a large bowl and make a well in the centre.

Add the remaining ingredients and mash together with a fork then draw the flour into the mixture.

Mix with your fingers to breadcrumb consistency then knead into a smooth ball.

If its a bit sticky work in a little extra flour.

Wrap in clingfilm and rest in the fridge for 20 minutes to firm up.

Roll out the pastry on a lightly floured surface and stamp out a series of tartlet circles that will fit a moulded tart tray. Press the pastry circlet into the tray and bake in a preheated oven at 190C/375F/Gas Mark 5 for 12 to 15 minutes or until cooked.

Allow to cool on a wire rack.

Fill each pastry case with lemon curd top each with a pile of wild strawberries and dust with icing sugar.

These are pretty things but you need a special time and place for them as wild strawberries apart from being difficult to find are also rather pricey. You can however substitute sliced regular strawberries.

Makes 10 to 12 tartlets

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