2019-06-01+Woman+and+Home

Cook’stip

Waitrosesellsgreatminimeringues

inthebakinganddessertsections,

if you’dliketousedifferentsizesto

decorateyourtart.

Cook’stip

Servethesconeswithclotted

creamandstrawberryjamfora

trulyindulgentafternoontreat.

Strawberryandlemonthyme scones

Brightenupafternoonteawith

thesefragranttwistsona classic.

Makes6 • Readyin 30mins,

pluscooling

250gself-raisingflour

½tspbakingpowder

50g butter,cubedand chilled

25gcastersugar,plusa little

extraforsprinkling

150mlmilk

7g packedfreeze-driedstrawberries

or 75gfreshchoppedstrawberries

sprigslemonthyme,leavespicked

1 egg,beaten

1 Heattheovento220C/GasMark7.

Rubtogethertheflour,baking

powderandbutteruntilyouhave

a breadcrumb-likeconsistency.

2 Addthesugar,milk,strawberries

andthymeleaves,androughlystir

withthebladeofa knifeuntilthe

mixturejustcomestogether.

3 Tipontoa lightlyflouredsurfaceand

rolloutto2.5cmthickness.Usinga 6cm

cutter,cutoutshapesandarrange

ona bakingtray.Brushwiththe

beateneggandsprinklewitha little

sugar.Bakefor15minsuntilgolden.

Perscone:Cals255,Fat8.5g,

Satfat5g,Carbs38g >>

Eton mess tart
We’ve turned Eton mess into a white
chocolate tart. Summer puddings
don’t get any better than this.

Serves 8 • Ready in 55mins,
plus chilling

230g ready-rolled all-butter
shortcrust pastry
for the filling:
250g mascarpone
200g white chocolate, broken
into pieces
100g butter
50ml double cream
1tsp vanilla extract
to decorate:
a few strawberries, and mini
meringues, plus mint leaves
you will need:
a 20cm tart tin, baking beans
and baking paper

1 Heat the oven to 190C/Gas Mark 5.
Line the tin with the pastry, pushing
into the edges and trimming off the
excess. Chill for 30mins.
2 Line with baking paper, fill with
baking beans and bake for 20mins.
Remove the beans and paper, prick
the base with a fork, and bake for
10mins, until the crisp and golden.
3 For the filling, melt the mascarpone,
chocolate and butter in a bowl set
over a pan of simmering water. Stir
once melted and set aside to cool.
4 Whip the cream and vanilla, and
gently fold through the mixture. Pour
into the pastry case and chill until set.
5 Decorate with the fruit, meringues
and mint leaves.
Per serving: Cals 519, Fat 43g,
Sat fat 26g, Carbs 27g 

Eat fast

before

they’re gone

something sweet

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