6 fabulous FRUIT TART
Strawberry and mascarpone tart
You can cheat this one by buying a ready-made sweet pastry case if making pastry isn’t your thing.
Serves 10 • Ready in 1 hr, plus chilling
300g shortcrust pastry or a shop-bought 20cm pastry case
500g mascarpone
75ml double cream vanilla bean paste or extract
750g strawberries, hulled
150g redcurrant jelly
you will need:
a greased, fluted 20cm loose-based flan tin, foil and baking beans
1 Heat the oven to 180C/Gas 4. Use the pastry to line the tin, leaving an overhang. Chill in the fridge for 15 mins, line with foil and fill with baking beans. Bake blind for 20 mins. Remove the foil and beans, then bake for a further 5-10 mins until lightly browned. Trim the edges and leave to cool.
Mix together the mascarpone, cream and vanilla. If it’s too thick, add a little milk.
