Strawberry tartlets

Makes 16

• 140g plain flour
• 35g wholewheat flour
• 0.75 tsp cinnamon
• 0.5 tsp salt
• 1 pinch ground cloves
• 115g unsalted butter
• 2 tbsp light brown sugar
• 5 tbsp caster sugar
• 3.5 tbsp honey
• 340g strawberries
• 1.5 tbsp lemon juice
• 280g ricotta
• 2 tbsp icing sugar
• 1 tsp finely grated lemon zest

Step 1
In a bowl, whisk both flours with the cinnamon, salt and cloves.

Step 2
In a separate bowl, beat the butter, light brown sugar and two tablespoons of the caster sugar at medium speed with an electric mixer until fluffy – about a minute.

Step 3
Beat in the honey – about 30 seconds – then scrape the sides of the bowl and beat in the flour mixture at low speed, until just incorporated.

Step 4
Pat the dough into a disk, cover with clingfilm and refrigerate until firm – about an hour.

Step 5
Heat the oven to 180C/350F/gas 4.

Step 6
Line two large baking sheets with baking paper.

Step 7
On a lightly floured work surface, roll out the dough to 3mm thick.

Step 8
Using a 9cm cookie cutter, stamp out your bases – reroll the scraps if necessary.

Step 9
Transfer to the baking sheets and bake for about 12 minutes, rotating the trays halfway through, until light golden around the edges.

Step 10
Cool for five minutes, then transfer to racks to cool completely.

Step 11
Meanwhile, in a bowl, toss the strawberries with the remaining sugar and the lemon juice, then set aside until syrupy – about 20 minutes.

Step 12
In a medium bowl, mix the ricotta, icing sugar and zest.

Step 13
To assemble, spread about a tablespoon of the ricotta mix on each base, arrange the strawberries on the ricotta, drizzle with the syrup and serve.