Ingredients

Method

• 6 strawberries
• Sparkling wine
• Rose-water
• 140 g flour
• 65 g icing sugar
• 135 g cold butter
• ½ egg yolk
• 1 t water

Method

Ingredients

Puree 6 hulled strawberries and halve 5 more, then transfer all to two teacups and top with sparkling wine for an indulgent summery cocktail.
Arrange your favourite store-bought rose-water Turkish delight with halved strawberries and serve as a sweet-and-light dessert.
Sieve 140 g flour with 65 g icing sugar. Rub in 135 g cold butter until the mixture resembles fine breadcrumbs. Add ½ egg yolk and 1 t water to create a light dough. Roll, then cut into rounds and use to line individual muffin pans. Bake at 180°C for 5 minutes, or until golden.
Thinly slice 3 strawberries and arrange in the pastry shells. Top each with a dollop of double cream and serve as a moreish fruit tartlet.