Cherry, Blackberry and Mascarpone Tart
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|
|300 g||Cherries, plump|
|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.