Tarte crumble aux fruits rouges

Ingredients:

For the pâte sucrée

140 grams plain flour

2 teaspoons granulated sugar

1/4 teaspoon salt

100 grams cold butter, cut into cubes

3 tablespoons cold water

For the filling

225 grams mascarpone cheese

60 ml heavy cream

55 grams caster sugar

1 kg assorted berries, such as raspberries, strawberries and red currants

3 tablespoons red currant jelly (substitute seedless raspberry)

instructions:

For the pâte sucrée: in a bowl, mix together the flour, sugar, and salt. Using your fork, cut the chilled butter into the flour until it becomes sandy-like and there are a few small-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and using your hands, combine the ingredients until it forms a ball. Don’t over work the dough. Separate the dough into two balls and wrap with cling film. Chill for at least 30 minutes, preferably 2 hours, before working with it.

1. Preheat the oven to 190°C.

2. Roll out the chilled pastry dough into a 30 cm circle and fit it into a 23 cm round, fluted tart pan. Gently prick the surface of the pastry in several places and place pie weights into the pan.

3. Bake the pastry shell for 20 minutes. Remove the pie weights and continue baking the pastry for an additional 10 to 12 minutes or until it turns light golden brown. Allow the tart shell to cool on a wire rack while you prepare the mascarpone cream.

4. In a large mixing bowl, beat the mascarpone cheese, heavy cream, and sugar together on medium speed. When the mixture is smooth, spoon it into the cooled tart shell and smooth the surface with the back of a spoon or a small offset spatula.

5. In a small saucepan set over low-medium heat, melt the red currant jelly. Set aside.

6. Arrange the red fruits on top of the mascarpone cream. Using a pastry brush, glaze the berries and fruit with the melted jelly. Store the tart in the refrigerator for up to 1 day before serving at near room temperature.