Ingredients

Steps

• Preheat the oven to 180°C and grease a tart mould with butter.
• Bake orange zest and caster sugar on a tray for 12-15 minutes until melted, then cool to harden.
• Roll pastry to 0.5cm thickness and cut discs to fit the tart tray holes.
• Simmer strawberries, golden sugar, vanilla, rosewater, and liqueur for 5-8 minutes until fruit breaks down.
• Spoon filling into cases and bake for 10-12 minutes at 180°C until golden-brown.
• Serve topped with clotted cream, fresh strawberries, and the prepared candied peel.