Strawberry nut shortbread with mascarpone cream

For the pastry, put the flour, butter, icing sugar and nuts in a food processor with a pinch of salt and blend until the mixture resembles fine breadcrumbs. Transfer to a clean bowl, add the beaten egg and a few drops of cold water until it forms a soft dough. Wrap in clingfilm and chill for a few hours until firm.

Preheat the oven to 200°C (400°F, gas mark 6). In a bowl beat together the mascarpone, icing sugar, crème fraîche and vanilla extract. Roll out the pastry thinly on to a lightly floured surface and cut out eight discs. Place on a baking sheet and bake for about 10 to 12 mins until golden and crisp. Cool on a wire rack.

To assemble, place four pastry discs on a large plate, divide the mascarpone cream equally among them and top with the strawberries. Melt the jelly and lemon juice in a pan until syrupy and drizzle over the strawberries. Dust the remaining four discs with icing sugar and place on top of the strawberries. Serve.