Sherry-soaked strawberry tart
To make an 8-inch (20cm) tart
375g strawberries, hulled and halved
150g all-purpose flour
1 Tbsp caster sugar
75g cold unsalted butter, chopped
1/2 tsp vanilla extract + 1/2 tsp extra
200g mascarpone cheese
25g brown sugar
60ml whipping cream
190g raspberries, fresh or frozen
1 Tbsp water
45ml sweet sherry
1. Raspberry syrup: Place the raspberries, sugar, water and sherry in a small saucepan and stir over medium heat until the sugar is dissolved. Bring to the boil and cook for five minutes. Strain the syrup and allow to cool. Add the strawberries to the syrup and toss to coat. Cover and refrigerate.
2. Place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and vanilla and process until the pastry just comes together. Add water by half a teaspoon if necessary. Turn out onto a lightly floured surface and work quickly with your hands to form a ball. Flatten the pastry, wrap in clingfilm and refrigerate for 30 minutes.
3. Preheat the oven to 180C/fan 160C. Roll out the pastry on a lightly floured surface until half an inch (1cm) thick. Line an eight-inch (20cm) loose-based fluted tart tin with the pastry, trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry with baking paper, fill with rice or baking weights and bake for 10 minutes. Remove the paper and weights and bake for a further eight to 10 minutes until golden. Set aside to cool.
4. Place the mascarpone, brown sugar and extra vanilla in a bowl and stir to combine. Whisk the cream until soft peaks form. Fold through the mascarpone mixture. Spoon into the tart shell and smooth the top. Arrange the strawberries on the tart and drizzle with remaining raspberry syrup.