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Corsican Strawberry Shortbread

175g (6 oz.) Butter
175g (6 oz.) Flour
90g (3 oz.) Semolina
90g (3 oz.) Caster Sugar
1 tsp. Fennel Seeds

225 ml (8 oz.) Cream
350g (12 oz.) Strawberries
2 tbs. Caster Sugar
You will need a 20cm.(8ins) round tart tin.

Make sure the butter is very cold and hard and cut it 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 then form the mixture into a rough ball.

(Or you can tip all these ingredients into a food processor and whizz until they form a ball.)

Now press it in an even layer into the bottom of a 12" tart tin.
(I find this mixture far to crumbly to roll out)

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 120g (4 oz).in a bowl.
Mash these with the sugar (and a little orange liqueur 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 4 to 6 )



June 30, 2008 12:09 PM | 0 Comments
  Martin Dwyer
Consultant Chef