For shortcrust pastry:
100g icing sugar
a small pinch of salt
255g plain flour
zest of half a lemon
2 large egg yolks
2 tbs cold milk
For tart filling:
1 vanilla pod
100ml single cream
3 tbs sugar
100g strawberries, 100g raspberries, 100g blueberries (or substitute with your favourite sweet berries)
2 tbs raspberry jam
To make shortcrust pastry:
Cream butter and icing sugar and salt. Rub in the flour, lemon zest and egg yolks.
When the mixture looks coarse, add cold milk. Gently work the mixture together until you have a ball of dough, then flour it lightly. Don;t work the pastry too much or it will become chewy. Wrap in clingwrap and refrigerate for 1 hour.
Grease a 28cm tart tin with butter. Roll out your shortcrust pastry and line your tart tin. Place in the freezer for an hour.
Preheat oven to 180C and bake pastry shell for 12 minutes or until lightly golden. Allow to cool.
To make tart filling:
Split vanilla pod in half lengthways and scrape out the seeds. Put mascarpone, cream, vanilla seeds and sugar into a bowl and whip until shiny.
Once pastry is cool, spatula the sweetened cream into the pastry shell and make it reasonably level. Cover with berries, placing them lightly on to the cream.
In a small pan melt down the raspberry jam with 3 or 4 tbs of water and stir until it becomes a light syrup. Using a pastry brush lightly dab the berries with the jam.
Can be served straight away or placed in the fridge until you're ready for dessert.