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Pete Goffe-Wood’s Strawberry Shortbread Tartlets & Mascarpone

  • 30 min
  • 20 min
  • 25
  • Medium
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Recipe Ingredients

SHORTBREAD

  • (makes 1,5kg shortbread dough)
  • 250g sugar
  • 750g flour
  • 500g cold butter
  • 1 egg yolk
  • TARTLETS
  • 1kg strawberries
  • 100g caster sugar
  • 500ml mascarpone
  • 100g icing sugar, to dust

 

Recipe Directions

 

1. Combine the sugar and flour in a large

mixing bowl. Rub in the butter by hand

until it resembles coarse yellow meal.

2. Add the egg yolk to bring the mixture

together.

3. Turn the dough onto a floured

surface and gently knead into a smooth

ball. Be careful not to overwork it.

4. Wrap the dough in clingfilm and

leave in the fridge for 20 minutes before

rolling out.

5. Roll out the dough and press into 25

tartlet moulds, each 4cm in diameter.

6. Bake at 150°C for 20 minutes until

golden brown and crisp. Remove from

the oven and leave to cool.

7. Wash and hull the berries, then cut

in half lengthways. Just before serving,

add a scoop of mascarpone to each

tartlet case.

8. Toss the strawberries in caster sugar

and place a few in each of the tartlet

cases. Dust the tartlets with icing sugar

 


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