Ingredients
225g butter, in small cubes, plus extra for
greasing
350g plain flour, plus extra for rolling out
50g icing sugar, plus 2tbsp for the
mascarpone
2 egg yolks
4tbsp redcurrant jelly (optional)
375g mascarpone
¼tsp vanilla extract 225g...
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Ingredients
225g butter, in small cubes, plus extra for
greasing
350g plain flour, plus extra for rolling out
50g icing sugar, plus 2tbsp for the
mascarpone
2 egg yolks
4tbsp redcurrant jelly (optional)
375g mascarpone
¼tsp vanilla extract 225g reduced fat
créme fraîche
250-400g strawberries, depending on if
they re halved, green tops removed
150g raspberries
200g blueberries
Serves 12
Ready in 1hr 30
Steps
1.
Preheat the oven to 190C/170C Fan/Gas 5.
Lightly grease a 33 x
23cm shallow tin with butter and line the base with baking paper.
2.
Sift the flour with a pinch of salt.
Rub the butter into the flour,
using your fingertips, until it looks like breadcrumbs.
Stir in 50g icing
sugar.
3.
Mix the yolks with 3tbsp cold water and add to the flour mixture to
make a stiff dough.
You may need more water - add a teaspoon at a
time.
On a lightly floured surface, roll out to 2cm larger than the tin.
Carefully transfer to the tin using the rolling
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