Elderflower Tarts

For the pastry: put the flour in a mixing bowl and stir in the salt. Rub in the butter with your fingers until the mixture resembles breadcrumbs.

Stir in the sugar, lemon zest and egg and mix with your hands to form a dough. If the mixture is too dry, add a little water, if it is too wet add a little more flour. Shape into a ball. Wrap in cling film and chill for 30 minutes.

Heat the oven to 300°F. Grease 6 muffin tins or molds.

Divide the pastry into 6 pieces and press into the tins. Line with non-stick baking paper and baking beans and bake for 20-30 minutes until lightly golden.

Remove the paper and beans, prick the bases with a fork and bake for a further 5 minutes. Remove from the oven and leave to cool completely.

For the filling: mix together the cordial, cream and sugar in a pan. Heat until just boiling, then remove from the heat immediately.

Whisk in the lemon juice and leave to stand for 10 minutes.

Pour into the pastry cases and leave to cool. Chill for at least 4 hours until the filling has set.