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Corsican Strawberry Shortbread

12 oz. Butter
12 oz. Flour
5 oz. Semolina
6 oz. Caster Sugar
1 tsp. Fennel Seeds10 oz. Cream
1 lb. Strawberries
2 tbs. Caster Sugar
You will need a 12" round tart tin.Cut the butter into small dice.
Mix the flour, sugar and semolina together.
Put in the diced butter and cut it together with a knife until the pieces of butter are very small.
Finish working lightly with your fingers until the mixture is dough like.
Using the knife cut in the fennel seeds.
Form the mixture into a rough ball and press it in an even layer into the bottom of a 12" tart tin.
Bake this at Gas 1/140C/275F. until it has coloured pale brown - about 45 mins.
Leave this in the tin until it cools and then turn it out carefully onto a plate.
Hull the strawberries and put 4 oz. in a bowl.
Mash these with the sugar (and a little sweet wine should you have some handy).
Whip the cream until stiff. Spoon this over the shortbread.
Put all the whole strawberries on the cream and then spoon over the mashed sweetened ones.
(This should make enough for 10 to 12 or much less if gluttons).

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef