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Corsican Strawberry Shortbread

(This will be enough for about 12 portions)

225g (8 oz). Butter
225g (8 oz). Flour
110g (4 oz). Semolina
110g (4 oz). Caster Sugar
1 tsp. Fennel Seeds

300ml (10 oz.) Cream
450g (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.

Using a food processor, mix together the flour, semolina, fennel seeds and sugar.
Make sure the butter is very hard and cut it into small dice.
Drop the butter into the processor while it is working and continue processing until it forms a ball.

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, 275 F. until it has coloured pale brown- about 45 mts.
Leave this in the tin until it cools and then turn it out carefully onto a plate.
Hull the strawberries and put 100g (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.

June 14, 2006 11:53 AM | 0 Comments
  Martin Dwyer
Consultant Chef