This tasty tart is a great introduction to pastry and gives budding young chefs a chance to flex their creative muscles as they decorate with vanilla mascarpone and a variety of berries
Prep:25 mins
Serves 8
220g plain flour, plus extra for dusting1 tbsp golden caster sugar110g unsalted butter, chilled and diced1 large egg yolk120g mascarpone250ml double cream1 tsp vanilla bean paste1 tbsp icing sugar300g fruit (we used cherries, redcurrants and various berries), chopped if necessary
STEP 1Heat 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. 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 a uniform dough. Wrap in cling film and chill for 1 hr. Can be made up to 3 days in advance.STEP 2On 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. Fill with baking beans or rice, 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.STEP 3To 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.
