Fruited Mascarpone Pastry
4,4 / 10
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
To make the pastry, rub the butter into the flour and add just enough cold water to bind. Chill for 30 minutes then roll out on a floured surface. Use the pastry to line a rectangular tart tin. Prick the pastry with a fork, line with clingfilm and fill with baking beans or rice.
Bake for 10 minutes then remove the clingfilm and baking beans. Brush the inside of the pastry case with beaten egg and cook for another 8 minutes to crisp.
Whisk the mascarpone with the icing sugar and vanilla extract until smooth.
When the pastry case has cooled to room temperature, spoon in the filling and level the top. Cut the grapes in half and arrange on top of the mascarpone in alternating lines of colour.