Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a Silpat/silicone sheet. Place the sheet of puff pastry onto it.
Using a 10cm round cutter, cut 6 rounds of pastry out of the sheet of puff. If you want to re roll the remainder and cut a further two rounds, you can do this as well. I got 6 rounds, but if you re roll and go again, you'd get 8.
Prick the centre of each pastry round all the way through with a fork, leaving a 1/2 inch gap around the edge of the round.
Place in the oven for 12-14 minutes, until risen and golden. Leave to cool on the baking tray completely, around 30 minutes.
Place the sliced strawberries and 2tbsp sugar into a small bowl and stir to coat the strawberries. Leave to one side.
Spoon 1 heaping tsp of clotted cream into the centre of each pastry round and smooth into an even layer with the back of a spoon.
By this stage, your strawberries should be glossy and have a kind of sauce. Spoon 1tbsp of strawberries onto the centre of the clotted cream on each tart.
Either serve immediately, or cover loosely with cling film and place in the fridge for up to 1 hour. You can also make the toppings, and the tarts, then refrigerate them individually for a day before assembling the tarts. Cover the bowls of strawberries and clotted cream with cling film and place the tarts into an airtight container to store in the fridge.
Strawberry and Clotted Cream Tarts will keep covered in the fridge for 1 day. The strawberries will leak into the clotted cream which is why I advise serving within an hour if you've assembled the tarts completely. However, they are completely edible if you keep them in the fridge for a day, just not as pretty!!