Ingredients

Method

For the shortbread
• 500 g butter
• 750 g flour
• 250 g sugar
• 1 egg yolk
For the filling
• 1 kg strawberries
• 100 g caster sugar
• 500 g mascarpone
• 100 g icing sugar, plus extra for dusting

Method

Ingredients

To make the shortbread: Rub in the butter, flour and sugar before using the egg yolk to bring together the dough. Take care not to overwork the pastry.
Preheat the oven to 150°C.
Roll out the shortbread then cut out 10 circles. Press the pastry circles into tartlet moulds then bake for 20 minutes, or until golden brown and crisp.
Remove from the oven and leave to cool.

To make the filling: Wash and hull the strawberries then cut in half lengthways. Just before serving, toss the strawberries in the caster sugar then use to fill the tartlet cases. Finish with a quenelle of mascarpone and a dusting of icing sugar.