Strawberry shortbread and rose petal tartlets

Makes 8 Cakes, Bread and Pastries

Strawberry Shortbread And Rosepetal Tartlets



  • 250g mascarpone
  • 250g goat’s cheese
  • 5tbsp honey
  • 1tbsp rosewater
  • 100g rose petal jelly or strawberry jam
  • 500g strawberries, hulled
  • 240g plain flour
  • 50g icing sugar
  • seeds from 1⁄2 vanilla pod
  • 200g unsalted butter, finely diced
  • pink rose petals, to decorate (optional)


To make the pastry, preheat the oven to 200F/400F/Gas 6. Place all the ingredients in a food processor and blend until the mixture just starts to bind together. Transfer to a lightly floured surface and gently knead until the dough is smooth. Shape into a disc, wrap in cling film and chill for 20 minutes.

Divide the pastry into 8 pieces. Roll each piece out and press into 10cm tartlet tins. Trim any excess pastry and prick the bases with a fork. Chill for 20 minutes.

Line the pastry cases with baking paper and baking beans and bake blind for 10 minutes. Remove the beans and paper and bake for a further 6-7 minutes until golden brown. Remove from the oven and set aside to cool.

Beat the mascarpone, goat’s cheese, honey and rosewater together in a bowl until smooth.

Spread each tartlet case with 1tsp of the rose petal jelly and spoon the mascarpone filling over the top.

Thinly slice the strawberries and arrange the slices in circles over the filling. Use the larger slices for the outside ring and the smaller slices as you go in. You can use some of the tips for the middle (reserve all the remaining slices for a later day). Heat the remaining rose jelly in a small saucepan until melted. Cool slightly and then brush the jelly over the strawberries and allow to cool. Serve scattered with rose petals, if using.

Photography by Ian Wallace. Recipes, food and prop styling by Louise Pickford.
Strawberry Shortbread And Rosepetal Tartlets
Photography by Ian Wallace. Recipes, food and prop styling by Louise Pickford.


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