1 tablespoon icing sugar, plus extra for dusting (optional)
2 passion fruit
100 g (3 1/2 oz) strawberries, hulled and sliced
Cut the pastry into 24 x 12 cm (5 inch) squares. Cover the pastry with a damp cloth to prevent it drying out. Take one of the squares of pastry and brush with a little oil. Place another square over the top at an angle to make a star shape. Repeat with 2 more squares of pastry, brushing each with oil. Gently press into a hole of a 6-hole nonstick muffin tin. Repeat with the remaining pastry to make 6 pastry cases.
Place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 5 minutes or until golden. Remove the cases from the tin and cool on a wire rack.
Meanwhile, place the mascarpone and icing sugar in a bowl and beat together. Cut the passion fruit in half and scoop the juice and seeds into the mixture. Stir well, then spoon into the cooled cases.
Decorate with the strawberries and dust with icing sugar, if using. Serve immediately.