Cooking

My tarts are fully cooked, so can be eaten cold but they are best warmed up for about 10 minutes. Pre-heat the oven to about 150/160 degrees (gas 5/6). Pop onto a hot baking tray and warm through - but don't over-do it.. the pastry is light and will burn if oven is too hot. Enjoy.. and don't forget the 'token salad' and bottle of wine as instructed at the market.

Freezing

My tarts are freshly made each week, and so should be eaten within 3 days of purchase, but they do FREEZE really well and will be fine for 3-4 months or so (maybe more).

There is no need to defrost them when you are ready to eat them, just add a few more minutes to cooking time, say an extra 2 minutes - but watch them closely.

Always make sure tarts are nice and hot all through before you eat.

Microwaves

We don't use a microwave at home but John (my Dad) says they warm up well in his and only need to be in for a few seconds really. We suspect the pastry will be a bit soggy with a microwave, so would always suggest a real oven.

Serving suggestion

We think the tarts go really well with a rocket salad and a bottle of good wine as a light lunch, or you can use them as starters, or even cut them up and use them as party nibbles.