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Bookmark Recipe

Strawberry & Raspberry Tart

Wow family and friends with this stunning tart. Making your own pastry is so easy you just need a light hand alternately use a food processor. Simply pulse for 10 seconds to break the fat into the flour and give the appearance of breadcrumbs, then a further 10 seconds once you’ve added the liquid. Alternatively buy a readymade pastry case from the supermarket – you’ll find the quality of them has really improved.

12 people

Ingredients

  • 250g carton mascarpone cheese, well chilled

    300ml readymade custard, well chilled

    finely grated rind of 1 lemon (optional)

    400g strawberries (small hulled and large, sliced)

    100g raspberries

    4 tablesp. strawberry jam

    2 tablesp. apricot jam

  • 100g butter, chilled and diced

    225g plain flour, a little extra to dust

    ½ teasp. fine salt

    50g icing sugar, sifted, plus extra to glaze

    4 tablesp. liquid (1 egg, lightly beaten mixed with ice-cold water)

Main

  • 250g carton mascarpone cheese, well chilled

    300ml readymade custard, well chilled

    finely grated rind of 1 lemon (optional)

    400g strawberries (small hulled and large, sliced)

    100g raspberries

    4 tablesp. strawberry jam

    2 tablesp. apricot jam

For the Pastry

  • 100g butter, chilled and diced

    225g plain flour, a little extra to dust

    ½ teasp. fine salt

    50g icing sugar, sifted, plus extra to glaze

    4 tablesp. liquid (1 egg, lightly beaten mixed with ice-cold water)

Method

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Wash your hands in cold water, then rub the butter into the flour and salt in a large bowl. Stir in the sugar, then add the ice-cold water mixed with a lightly beaten egg (4 tablespoons in total), adding a little more iced water you think it is necessary to bring the pastry together. Wrap it in clingfilm and leave to rest in the fridge for at least 1 hour before rolling out.
When rolling out the pastry, use a minimal amount of flour or if you find it easier roll it out between two sheets of parchment paper. Roll it out to a 26cm circle and then using the rolling pin to help you lift it, line a 23cn fluted or straight-sided art tin that has been base lined with parchment paper, leaving an overhang. Prick the base and chill for 30 minutes. This helps prevent the pastry shrinking in the oven. 

Preheat the oven to 180ºC (350ºF/gas mark 4). Line the pastry case with a scrunched-up sheet of parchment paper and baking beans, then bake for 15 minutes. Remove the parchment and beans and bake for another 15-20 minutes until crisp and golden brown. Trim off any excess hanging pastry as necessary, then leave to cool in the tin. Carefully remove the pastry case and trim put on a cake stand. 

To make the filling mixture, beat the mascarpone cheese and custard in a bowl until smooth, then stir in the lemon rind, if using. Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Carefully add the filling mixture and spread it out with a palette knife. Arrange the strawberries on top in a pattern, then sprinkle over the raspberries. 

Put the apricot jam in a small pan with a tablespoon of water and whisk over a low heat until smooth. Leave to cool slightly, then lightly brush on top of the berries. Add a light dusting of icing sugar to serve.

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Method

Copy Text

Wash your hands in cold water, then rub the butter into the flour and salt in a large bowl. Stir in the sugar, then add the ice-cold water mixed with a lightly beaten egg (4 tablespoons in total), adding a little more iced water you think it is necessary to bring the pastry together. Wrap it in clingfilm and leave to rest in the fridge for at least 1 hour before rolling out.
When rolling out the pastry, use a minimal amount of flour or if you find it easier roll it out between two sheets of parchment paper. Roll it out to a 26cm circle and then using the rolling pin to help you lift it, line a 23cn fluted or straight-sided art tin that has been base lined with parchment paper, leaving an overhang. Prick the base and chill for 30 minutes. This helps prevent the pastry shrinking in the oven. 

Preheat the oven to 180ºC (350ºF/gas mark 4). Line the pastry case with a scrunched-up sheet of parchment paper and baking beans, then bake for 15 minutes. Remove the parchment and beans and bake for another 15-20 minutes until crisp and golden brown. Trim off any excess hanging pastry as necessary, then leave to cool in the tin. Carefully remove the pastry case and trim put on a cake stand. 

To make the filling mixture, beat the mascarpone cheese and custard in a bowl until smooth, then stir in the lemon rind, if using. Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Carefully add the filling mixture and spread it out with a palette knife. Arrange the strawberries on top in a pattern, then sprinkle over the raspberries. 

Put the apricot jam in a small pan with a tablespoon of water and whisk over a low heat until smooth. Leave to cool slightly, then lightly brush on top of the berries. Add a light dusting of icing sugar to serve.