Prep time

30 mins

Cooking Time

20 mins



You’ll need:

For the pastry:

  • 400g plain flour
  • 1 pinch salt
  • 2 tbsp icing sugar
  • 200g cold butter cut into pieces
  • 1 egg beaten

For the filling:

  • 250g mascarpone cheese
  • 100g Weetons lemon curd
  • 300ml double cream

For the topping:

  • 1 punnet fresh strawberries
  • 1 punnet fresh blueberries
  • 1 punnet fresh raspberries
  • 3 figs
  • 2 tbsp Weetons Apricot fine conserve


  1. To make the pastry: Sieve the flour and add the salt and sugar. Add the butter and use your fingers to crumb together. Add the eggs and bring together with a knife. Roll into a ball ( If you feel your pastry is to wet add a little flour) – Do not be tempted to knead as this will make the pastry very short and crumbly. Wrap in cling film and refrigerate for an hour before use
  2. Pre heat an oven to 180°C/160°C fan/Gas 5
  3. Butter and flour a 25cm/10inch loose bottom tart tin
  4. On a floured surface roll out the pastry to a rough round shape with a diameter of approximately 30cm/12inch and about 2mm thickness. Carefully place the pastry over the tart tin and using a piece of left over pastry, gently work the pastry into the corners and sides of the tin. Don’t stretch the pastry too much. Don’t trim the pastry at this stage. Instead place the pastry case in the fridge and allow to firm for around 20 minutes. Once cool and firm, remove from the fridge and trim on the excess overhanging pastry. Place a piece of baking paper over the tart case and fill with baking beans or rice/dried pulses
  5. Bake the pastry case blind for 20 minutes. Remove from the oven and carefully lift the baking paper and baking beans/rice from the tart. Place back in the oven and cook for a further 5 minutes. Be careful not to over bake or your case will become too crisp
  6. Remove from the oven and allow to cool completely
  7. Gently wash the soft fruits, pat dry and prepare as necessary
  8. To make the filling, gently beat the mascarpone and lemon curd together. Whip the cream to ribbon stage – Don’t be tempted to over whip or your final mix will be too firm. Mix the mascarpone and cream together
  9. Fill the tart case to just below the top with the cream mix. Either randomly scatter your fruit very generously over the top of the tart or arrange in neat regimented order….it’s your choice
  10. Slowly melt the Apricot preserve over a low heat and using a pastry brush gently dab the soft fruit and the edges of the pastry to help it shine and maintain its lustre
  11. Now all you need is a good cup of tea or a glass of something sparkling and you have the perfect combination for a lovely afternoon treat in the garden!

Wine pairing

We think this is delicious served with Bottega Vinai Pinot Grigio, Italy 2019, a very light dry white wine with fruity notes that will always work well with seafood and picante chorizo flavours