Enjoy the last few weeks of Summer with a refreshing delicious mixed berry fruit tart…. Perfect for sharing with family and friends!
220g Plain Flour, (plus a little extra for dusting)
1 Tbsp Golden Caster Sugar
110g Unsalted Butter
1 Large Egg Yolk
250ml Double Cream
1 Tbsp Vanilla Essence
1 Tbsp Icing Sugar
300g Fruit (strawberries, raspberries, blueberries, kiwi, pineapple)
> Heat the oven to 180C/160C fan/gas 4. To make the pastry, put the flour, sugar and a pinch of salt in the bowl of a food processor, then pulse to combine or simply just beat together with a spoon. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and 3 tbsp very cold water, and pulse until the mixture just starts to come together. Tip the dough onto a work surface and use your hands to bring together into dough ball. Wrap in cling film and chill for 1 hr in the fridge.
> On a lightly floured work surface, roll out the pastry and use to line a 23cm tart tin. Trim off the excess and chill for 30 mins. Prick the chilled pastry shell with a fork and line with a crumpled piece of baking parchment and bake in the oven for 20 mins. Remove the parchment and put the pastry back in the oven for 12-14 mins or until golden. Take out of the tin and put on a wire rack to cool completely.
> To make the filling, put the mascarpone, cream, vanilla and icing sugar in a large bowl and whisk until it just holds soft peaks. Spread the cream mixture into the pastry case in an even layer. Decorate with the fruit, however you like. Best eaten on the day with a dollop of fresh cream!