Servings: 8 – 10
Time: 75 minutes (less if using ready made pastry) + time prepping the various fruits.
Difficulty: Moderately easy
With its lines of vibrant coloured fruits this is a stunning centre-piece dessert.
- The pastry (Or use ready made shortcrust pastry)
- 180g plain flour
- 50g unsalted butter, diced
- 25g white vegetable fat, diced
- 50g caster sugar
- 2 egg yolks
- 15ml chilled water (* see tip)
- 120g apricot jam (ideally without bits, or sieve later) The filling
- 160ml double cream
- 250g mascarpone cheese
- 30g icing sugar
- zest of a medium size orange
- 450 – 475g various colourful fruits, sliced neatly
- 90g apricot jam (sieve, if necessary)
- 15ml rum (optional, but nice)
- To make the pastry, sift the flour into a large bowl and rub in the fats until it resembles small bread crumbs. Stir in the caster sugar then add the egg yolks and just enough chilled water to make a soft dough.
- Roll the pastry out between two sheets of cling film and line a tranche tin or casserole dish approx. 35 x 12 cm (14″ x 5″) Leave any excess pastry hanging until later. Place the dish or tin in the fridge to let the pastry rest for about 30 minutes.
- Heat the oven 200C/fan 180C/400F/Gas 6. Prick the base of the pastry and line with parchment or foil plus baking beans ready for blind baking.
- Bake for 10 – 12 minutes. Lift the paper and beans out and return the pastry to the oven for 5 – 7 minutes. Use a sharp knife to trim off any overhanging pastry. Brush the inside of the pastry case with warmed, sieved apricot jam to form a seal. Leave to cool on a wire rack.
- Whip the cream to soft peaks and stir into the mascarpone. Lightly mix in the icing sugar and orange zest. Spread evenly over the cooled pastry and top with rows of the prepared fruits. In a saucepan, warm the rest of the apricot jam with the rum (if using). If necessary, sieve it, then brush over the fruit to glaze.
* Tip – A few minutes before making the pastry, put a couple of ice cubes and a small amount of water into a cup to use later.