Berries
1 punnet strawberries, hulled and sliced to your liking
1 punnet blueberries
1/4 cup brown sugar
juice 1 lemon
1 tablespoon honey or maple syrup
small pinch salt
2 tablespoons brandy or 2 tablespoons Hendricks gin, optional
Preheat oven 450F/220C
Mix strawberries, brown sugar, lemon juice, honey / maple syrup, salt and brandy (if using) together in a bowl.
Place mixture in a large baking pan.
Roast, uncovered, for 20 minutes or until liquid is syrupy and strawberries are soft.
Cool and refrigerate until needed. (If using Hendricks, add before refrigerating).
Mascarpone Cream
250 grams mascarpone
1/4 cup brown sugar
125 mls single cream, whipped to soft peaks
Mix together mascarpone and brown sugar.
Fold whipped cream into mascarpone mixture until well combined.
Tart shells
185g / 1 1/4 cups plain flour
55g / 1/4 cup castor sugar
125g cold butter, chopped coarsely
1 egg yolk
Process flour, sugar and butter until coarse.
Add egg yolk. Process until combined.
Knead on lightly floured surface until smooth.
Cover. Refrigerate 30 minutes.
Grease 6 x 10cm loose bottomed tart tins.
Roll pastry between sheets of baking paper to 4mm thickness.
Cut out six 12cm rounds.
Press rounds into pan holes. prick bases all over with a fork.
Refrigerate 30 minutes.
Preheat oven 200C (180C fan-forced).
Bake tart cases for 10 minutes. Cool.
butter sweet symphony 