Berried treasure

Berried treasure

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  • Easy


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

Cooking Instructions

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.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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