This easy fruit tart is a variation on the date and mascarpone one I often serve in winter.
|100 g||Unsalted butter|
|2 Tbsp||Caster sugar|
|500 g||Mascarpone, cheese (Main)|
|300 g||Cherries, plump (Main)|
|200 g||Blackberries (Main)|
|2 Tbsp||Lemon juice|
|1 Tbsp||Redcurrant jelly|
- Melt the butter in a small saucepan. In a food processor, grind the biscuits to fine crumbs then mix in the melted butter.
- Pour the crumbs into a shallow 22cm diameter loose-bottomed tart tin and push them around with your fingers to cover the base and, if possible, up the sides.
- Refrigerate for 30 minutes to set.
- To make the filling, separate the egg, putting the yolk into the bowl of an electric mixer with the sugar.
- Beat until pale and creamy then add the mascarpone and zest.
- Tip into a bowl and set aside. Wash and dry the mixer bowl. Pour in the egg white and beat until stiff.
- Fold it gently into the mascarpone mixture. Pour into the tart base, cover with plastic wrap and refrigerate for 3 hours or overnight.
- To make the topping, remove the stalks and pits from the cherries.
- Place in a saucepan with the blackberries, lemon juice, cornflour and redcurrant jelly.
- Over a low heat bring the fruit to a simmer, cooking for just a few minutes once the mixture starts to bubble.
- Remove from the heat and set aside to cool. Pour the fruit carefully over the tart, cover with plastic wrap and return to the fridge for 45 minutes.
- Cut into wedges and serve.