Prep time:

Cooking time: 20 minutes

Total time:

Serves: 6

For The Shortbread Pastry Case:

200g Plain Flour

150g Cold Butter, cut into small cubes

1 Egg Yolk

75g Ground Almonds

50g Caster Sugar

For the Filling:

200ml Double Cream

220ml Mascarpone

Zest & Juice of half a Lemon

2.5tbsp Lavender Sugar

250g Strawberries

This is a very easy tart to put together - and to make it even easier you could use ready made sweet pastry. Strawberries, lavender and lemon are fresh and fragrant tart toppings and make a perfect early summer combo.

 

  1. To make the pastry combine the flour and butter together (by hand or with a food processor) until they resemble crumble topping. Mix in the egg, sugar and almonds and push together to make a ball (you may need a little extra water too). Place in the fridge for 30mins, then roll (or press) into a flan dish (easier said than done, as it is crumbly and might not hold together). Bake in the oven at 180˚C (gas 4) for 20 minutes. Cool thoroughly.
  2. Beat the cream into the mascarpone (until it forms soft peaks), then mix in lemon juice and 1-2 tablespoons of lavender sugar (taste for sweetness). Add the cream mixture to the pastry case just prior to serving. Top with strawberries, a sprinkling of lemon zest and more lavender sugar.

 

  • words:
  • pictures: David Merewether

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