Strawberry tart

Ingredients

1 x 340 g pack Jus-Rol Frozen Sweet Dessert Pastry, thawed
1 x 250 g tub mascarpone cheese
1 x 250 ml tub crème fraiche
250 g (9 oz) caster sugar
2 tbsp Amaretto liqueur (optional)
Approx. 200g (7 oz) strawberries, halved
4 tbsp redcurrant jelly

Preheat oven to 180C, 350F or gas mark 4.
Roll out pastry and use to line a 23 cm (9 in) flan tin. Bake blind for 15-20 minutes. Cool.

Stir mascarpone, crème fraiche and sugar together. Stir in Amaretto, if using. Chill for 10 minutes then use to fill pastry case, smoothing flat. Arrange halved strawberries on top. Melt jelly and brush over tart top to glaze.

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