It doesn’t get any easier than a pastry case filled with fresh seasonal fruit and glazed to a shine. You can buy a tart shell, but they’re very easy to make.
½ cup blueberries
½ cup raspberries
6 strawberries, halved
½ cup honeydew melon, balled
½ cup rockmelon, balled
½ cup watermelon, balled
¼ cup marmalade, to glaze
sprigs of mint, for garnish Sweet shortcrust
250g plain flour
60g caster sugar Mascarpone filling
2 tbsp icing sugar
200ml thickened cream
1. To make the pastry, combine the flour, butter and sugar in a processor and pulse to the consistency of coarse breadcrumbs. Add 1-2 tablespoons of cold water and pulse again until the dough comes together into a ball. Knead just 2 or 3 times to bring the dough together, then wrap in plastic wrap and refrigerate for 20 minutes. Heat your oven to 200˚C. Roll out the dough to a ½cm-thick sheet and press into a 22cm fluted tart tin.
2. Put in the freezer for 10 minutes to firm, then line with baking paper, weigh down with pastry weights and bake for 10 minutes. Remove the weights and bake for a further 5 minutes. Allow to cool to room temperature in the tin and chill until ready to use. For the mascarpone filling, whip the mascarpone with the icing sugar in the bowl of a stand mixer. While still whipping, add the cream a little at a time until the mixture is thick but spreadable.
3. Spread the filling into the tart and loosely arrange the fruit on top . For the glaze, combine the marmalade with ¼ cup of water and bring to a simmer. Strain to remove any peel and brush the glaze over the tart. Garnish with sprigs of mint to serve.
Adam’s tip Get that natural look when arranging fruit on top of a tart by doing what food stylists do – letting it fall as it may. Don’t overfuss this step or the result will look contrived.