Mary Berry's One Step Ahead: midsummer open fruit tart recipe
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Serves 8
Ingredients
For the orange shortbread
*165g plain flour
*90g butter, softened
*25g icing sugar grated zest of 1 orange
For the topping
*250g tub of mascarpone cheese
*5 tablespoons double cream
*1 tablespoon caster sugar
*A few drops of vanilla extract
*400g strawberries
*150g raspberries
*150g blueberries
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Method
1 Preheat the oven to 180°C/160°C fan/gas mark 4.
2 Measure the shortbread ingredients into a food processor and whiz until the mixture forms a ball.
3 Roll the pastry on to non-stick paper or a floured flat baking sheet to make a round about 25cm (10 inches) in diameter. Using your thumb and index finger, pinch the pastry all the way around the outside to form a crimped edge.
4 Bake in the preheated oven for about 20 – 25 minutes, until pale golden.
5 For the topping, beat the mascarpone, cream, sugar and vanilla together in a bowl until blended.
6 Take a plate large enough for the shortbread. Spoon a few blobs of cream mixture on to the plate and sit the shortbread on top (this prevents it from moving).
7 Spread the remaining cream mixture over the shortbread base, leaving a 4cm (11/2 inch) gap around the edge, so you can see the crimped edge.
8 Cut the strawberries in half and arrange the halves cut side down on top of the cream.
9 Sprinkle raspberries and blueberries over the strawberries to fill in the gaps.
10 Gently heat the redcurrant jelly for the glaze and brush it over the fruit.
11 Serve at room temperature.
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One Step Ahead by Mary Berry (Quadrille £20) Photography: Martin Brigdale