Strawberry & Raspberry Tart

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.