STRAWBERRY TART
350 g puff pastry
225 g mascarpone cheese
Grated rind of 1 orange
2 tbsp Cointreau
3-5 tbsp icing sugar plus extra for dusting
450 g strawberries, hulled
1
roll out the pastry on a lightly floured surface to a thickness of about 3mm and use to line a 28cm x 10cm rectangular tart tin; trim the edges of the pastry with a knife and chill for 30 minutes
2
preheat the oven to 200C/Gas6
3
prick the base of the pastry all over; line the pastry case with foil, fill with baking beans and bake for 15 minutes; remove the foil and beans and bake for 10 minutes more until the pastry is browned; gently press down on the pastry to deflate it, then leave to cool on a wire rack
4
whisk the mascarpone, orange rind, Cointreau and icing sugar together; spread the cheese filling in the pastry case; halve the strawberries and arrange on top of the cheese; dust with icing sugar and serve
