INGREDIENTS

INSTRUCTIONS

PASTRY
TOPPING
1. You will need a piping bag fitted with a star nozzle.
Pastry
2. Sift the flour and mixed spice onto a cold work surface. Stir in the
almonds. Make a well in the centre and add the sugar, butter and egg yolks.
3. With the tips of your fingers, work the sugar, butter and eggs together
until they resemble scrambled eggs. Gradually work in the flour from the
sides (alternatively this can be done in a blender).
4. Knead the dough lightly until smooth. Wrap in cling film and chill for
about 30 minutes. Roll out the chilled dough on a lightly floured work
surface to a 15cm circle.
5. Transfer the dough to a baking tray and continue rolling out to a 20 cm
circle. Using a cake tin as a guide, neatly trim the circle. Pinch the edge
of the pastry using your fingers to give a fluted edge. Prick the pastry
with a fork and chill for 30 minutes. The pastry can be frozen at this
stage.
6. Meanwhile, set the oven at Gas Mark 5 / 190ºc / 375ºf. Bake the pastry
for 10 - 15 minutes or until golden. Leave to cool on the baking tray for 1
minutes before transferring to a wire rack to finish cooling completely.
This base can be stored in an airtight container for up to four days.
Topping
7. Transfer the pastry disc to a flat serving platter. Spread the mascapone
over the pastry. Melt the redcurrant jelly with the framboise or cassis in
a pan over a gentle heat. Arrange the strawberries on top of the mascapone.
8. Brush the redcurrant glaze over the strawberries to form a thick and
even glaze, then leave to set for about 10 minutes.
9. Whip the cream until thick enough to pipe a rope of cream around the
edge of the strawberries. Chill until ready to serve - up to 2 hours.
Converted by MC_Buster.
NOTES : Chef:Jean Davies
Converted by MM_Buster v2.0l.

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