Ingredients Jump to Instructions ↓

  1. 200g (7oz) plain flour

  2. 100g (4oz) unsalted butter, cubed

  3. 100g (4oz) golden icing sugar

  4. 75g (3oz) roasted hazelnuts, finely ground

  5. 1 egg, beaten

  6. 250g (9oz) mascarpone cheese

  7. 2tbsp golden icing sugar

  8. 4tbsp reduced fat creme fraiche

  9. 2tsp vanilla extract

  10. 400g (14oz) strawberries, hulled

  11. 4tbsp redcurrant jelly

  12. 1tsp lemon juice

  13. Icing sugar, for dusting

  14. 7 1/2cm (3in) cutter or small saucer

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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