Watermelon Turkish delight and strawberry tartlets with crème fraîche

Serves 8 Desserts and puddings




  • 250g unsalted butter, at room temperature
  • 180g caster sugar
  • dash vanilla extract
  • 4 eggs, beaten
  • 500g plain flour
  • ½tsp salt

For the Turkish delight

  • 80g cornflour
  • ½tsp cream of tartar
  • 100g caster sugar
  • 1.5kg watermelon, peeled, puréed and strained to give 900ml juice
  • 4tbsp rose water
  • 48 strawberries, hulled, to serve


Beat the butter and sugar together until smooth. Add the vanilla extract. Gradually add the eggs. Sift together the flour and salt and gently whisk it into the mixture. Once the dough comes together, remove it from the mixer and knead it lightly. Divide the dough into 4 batches, wrap it in cling film and chill for one hour.

Roll the pastry out to 3mm thick. Line eight 6cm tartlets with greaseproof paper and baking beans and bake blind for 25 minutes or until golden. Remove from the oven and remove the beans. Rebake the tarts for a minute or two to dry out the bases if they need it, then leave to cool.

Make the Turkish delight by whisking the cornflour, cream of tartar, caster sugar and watermelon juice together. Bring to the boil over a medium heat, stirring constantly and cook for 5 minutes until thick. Remove from the heat and add the rose water. Check for sweetness, add a little more sugar if required.

Cool the mixture a little before pouring it into the tartlet cases. Put 6 strawberries in the centre of each tart and refrigerate until set. Serve with crème fraîche.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.


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