- For the strawberry-and-lemon sorbet:
- 2 lemons
- 450 g sugar
- 900 g strawberries, hulled
- 2 T rose-water
- For the tart:
- 500 g ready-made puff pastry
- 250 g strawberries, roughly chopped
- 2 T caster sugar
- For the butterscotch sauce:
- 155 g brown sugar
- 50 g butter
- ⅔ cup cream
To make the sorbet, roughly chop 1 lemon and place it, along with the sugar, in a food processor, then pulse until combined. Transfer to a bowl. Purée the strawberries and rose-water in a food processor and add to the lemon mixture, along with the juice of the remaining lemon. Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions.
To make the tart, preheat the oven to 190°C. Roll out the puff pastry and place on a baking tray. Scatter the strawberries in the centre of the pastry. Sprinkle with caster sugar and bake for 15 to 20 minutes, or until the pastry is puffed up and golden. Allow to cool.
To make the butterscotch sauce, place all the ingredients in a saucepan over a high heat and stir until the mixture starts to boil. Reduce the heat to low and simmer, uncovered, stirring often, for 5 to 10 minutes until the sauce thickens slightly. Allow to cool.
Drizzle the sauce over the tart and serve with the sorbet.