Fresh Fruit Tart recipe
You will need
For the shortcrust pastry 225g plain flour
125g butter, chilled and diced
80g caster sugar
2 egg yolks
1 tsp vanilla extract For the filling 250g mascarpone
250ml double cream
1 orange, zest only
4 tbsps caster sugar
200g strawberries, washed, hulled and halved
200g blueberries, washed
200g raspberries, washed
Mint leaves, to decorate
Pre-heat the oven to 180°C/ 160°C (fan)/Gas Mark 4. Butter a fluted 23cm loose-bottomed tart tin.
Put the flour, butter and sugar in a food processor and blend until it resembles fine breadcrumbs.
Alternatively, sieve the flour into a bowl, then stir in the sugar and rub in the butter using your fingertips.
Add the egg yolks and vanilla and blend for no more than 30 seconds, until the dough comes together.
Tip the dough out on to a floured surface and knead lightly. Refrigerate to rest, if soft. Then roll out and line the tin with the pastry.
Place in the fridge for 10 minutes, then bake blind for about 15 minutes, until golden. Remove from the oven and allow to cool, then remove from the tin and transfer to a serving platter.
To make the filling, combine the mascarpone and cream until smooth, then add the orange zest and sugar. Spread the filling over the base. Arrange the strawberries, blueberries and raspberries over the filling and decorate with mint leaves.