The All Butter Pastry range is available from the freezer aisle in Sainsbury’s stores nationwide in 500g Puff Pastry and Shortcrust Pastry Blocks and is a winner with a whole variety of fillings.

The Strawberry Tart is the ideal dessert or tea -time option using All Butter Shortcrust pastry and a fresh strawberry summer fruit filling – delicious.

A clever but easy dish to impress guests with is Eton Mess using Jus-Rol’s light and buttery All Butter Shortcrust pastry. This is a traditional dessert recipe comprising whipped cream and whole or halved strawberries stirred through.

The All Butter pastry dough is very malleable and easy to work with. The pastry itself is slightly different in texture to standard pastry with impressive results and a guaranteed golden finish every time.

Visit www.jusrol.co.uk for further information.

Jus-Rol All Butter Pastry Recipes

Eton Mess

Makes 6

Ingredients

• 500g Jus-Rol™ Frozen All-Butter shortcrust pastry block thawed
  
• 400g punnet of strawberries
  
• 300ml double cream
  
• 6 meringue shells
  
• Icing sugar to dredge

Method

• Preheat Oven to 200ºC, (180ºC for fan assisted), 400ºF, Gas Mark 6.
• Divide pastry into 6 equal portions and roll out and line six 10cm individual deep fluted tartlet tins and bake blind for 15mins until pastry is golden brown. Allow to cool.
  
• Hull strawberries and cut in half. Then place in bowl with icing sugar.
  
• Whip cream until forming soft peaks. Fold in the strawberry mixture.
  
• Crush meringue shells and fold into cream and strawberry mixture.
  
• Pile mixture into cooled tartlet cases and decorate with half a strawberry and sifted icing sugar if desired.
  
• To complete the experience serve with a cold glass of champagne or sparkling white wine!!!

Strawberry Tart

Serves 6-8

Ingredients

• 340g Jus-Rol™ Frozen Sweet Dessert Pastry Block thawed
  
• 200g Strawberries (approx 17-18 strawberries) halved
  
• 250g tub of mascarpone cheese
  
• 250ml tub of crème fraiche
  
• 250g caster sugar
  
• 4tbsp redcurrant jelly
  
• 2tbsp Amaretto liquor (optional)

Method

• Preheat oven to 180ºC (160ºC for fan assisted), 350ºF, Gas Mark 4
• Roll out pastry to line a 23cm fluted flan/tart tin or ring and bake blind or 15-20 mins until pastry is golden brown. Allow to cool.
  
• Combine mascarpone cheese and crème fraiche and stir through caster sugar. Then stir in liquor if desired. Place in fridge to chill for 10 minutes.
  
• Spread cheese-crème mixture in tart case and arrange halved strawberries on top to cover.
  
• Melt redcurrant jelly in microwave or in saucepan and then rush liberally over strawberries and cheese-crème mix to give a glaze.

Strawberry Shortbread Stacks

Ingredients

Makes 6

• 340g Jus-Rol™ Frozen Sweet Dessert Pastry Block thawed
  
• 24 Strawberries
  
• 25g flaked almonds
  
• 250ml crème fraiche or alternatively use whipped double cream
  
• Caster sugar to sprinkle
  
• beaten egg white to glaze
  
• 40g plain chocolate melted

Method

• Preheat oven to 180ºC (160ºC for fan assisted), 350ºF, Gas Mark 4
  
• Roll out Sweet Dessert pastry quite thinly to around 3-4mm thick and cut out twelve 10 cm discs. (You may have to re-roll out the pastry to gain all the discs). Place on lined baking sheet and prick with fork 3-4 times.
  
• Brush tops with beaten egg white, then sprinkle with a little caster sugar and scatter almonds over discs.
  
• Bake in oven for 10-12 minutes until pastry is just golden brown. Then allow to cool.
  
• Cut strawberries into 4-6 wedges depending on size of strawberry.
  
• Spread a generous spoonful of crème fraiche (or whipped double cream) over 6 of the discs, almond side facing up.
  
• Arrange strawberry wedges onto top of crème fraiche. Top with any remaining crème fraiche.
  
• If desired pipe melted plain chocolate in a zigzag pattern across the top of the remaining 6 discs. Place almond/chocolate side up onto to top of mixture and serve.

Visit www.jusrol.co.uk for more recipes.