Ingredients:
- 1x 320g sheet of puff pastry
- 1 egg, beaten
- 250g strawberries, halved and quartered
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 2 tsp water
- For the mascarpone filling- 300g mascarpone (room temperature) 30g icing sugar, sieved, ½ lemon, zested and juiced and 1 tsp vanilla extract
- Lemon zest
- Fresh mint leaves
Method:
- Preheat the oven to 200 ̊C/180 ̊C fan/ gas mark 6.
- Unroll the puff pastry and use a sharp knife to score a 2cm border around the edges, taking care not to cut all the way through. Use a fork to prick all over inside the border. Lift the pastry and its paper underneath onto the lined tray.
- Brush the pastry edge with the beaten egg. Bake for 20 minutes until golden and well risen. Allow to cool.
- In a pot, combine all of the ingredients for the strawberry topping. Cook gently over a medium-low heat for 4-5 minutes until the strawberries are soft and syrupy. Stir gently to avoid breaking up the strawberries too much. Allow to cool.
- For the mascarpone filling, place all of the ingredients in a large bowl. Using an electric mixer, beat the filling together until smooth.
- Add the filling to the cooled pastry and use a spatula to smooth the top. Spoon over the strawberries and decorate with lemon zest and fresh mint.
