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You will need:
Sweet pastry:
250g flour
125g un-salted butter
80g caster sugar1 egg
Fruit filling:
400g black grapes
180g blueberries
100g raspberries
100g blackberries
40g clear honey
Raspberry mascarpone:
250g mascarpone cheese50g raspberries
20g icing sugar
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Soften 130g butter and then cream together with
55g sugar.
Mix in the vanilla extract and sea salt.
Beat the egg then mix it slowly into the creamed butter
in stages, a quarter at a time works best.
Sift the flour and mix into the creamed butter mixture.
Once the mixture starts to form a dough work gently
with your fingers.
Roll the dough out on a lightly floured surface till it
reaches half a centimetre thick. Flatten the dough
and chill in a fridge for at least an hour to rest
the gluten.
Grease your tart case.
Once the pastry dough is well rested roll it out till
one centimetre thick then line it in the greased tart
case. Dock the bottoms well, then place back in the
fridge for 30 minutes to rest again.
Once rested dry bake for 15 minutes at 180c
Mix the mascarpone cheese, icing
sugar and raspberries together.
Baked figs in parmesan baskets
Slice the grapes in two, mix together with the raspberries, blueberries,
blackberries, honey and mix well.
Place the fruit mixture into the tart case and place back in the oven at 180c for 5 minutes
till the berries start to pop and burst open..
Once cooked allow to cool and serve with raspberry mascarpone.
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