Brown-butter pastry, 
strawberry and cream tartlets

Method

1. Preheat oven to 200°C. Combine butter, water, oil and sugar 
in a large ovenproof bowl and put 
on middle rack of oven. Bake for 20 minutes or until light brown at edges.
2. Remove bowl from oven and add in flour and salt.
3. Stir mixture until a dough forms, being careful as bowl will be very hot.
4. Press dough into eight 6.5cm fluted tartlet tins.
5. Prick with a fork, then bake for 10-12 minutes. Set aside for 15 minutes to cool. Remove shells from tins.
6. Whisk cream and icing sugar 
to soft peaks and spoon into shells. Put a single hulled strawberry in the centre of each. Slice remaining strawberries, then arrange 5 slices around each whole strawberry. Serve.