Blackberry mascarpone tart
35 MINUTES | SERVES 6 | EASY
small blackberries 300g icing sugar puff pastry 1 sheet, ready rolled egg 1, beaten mascarpone 250g tub vanilla extract 1 tsp
• Heat the oven to 200C/fan 180C/ gas 6.
• Put the blackberries in a bowl, add 1 tbsp icing sugar and carefully toss together.
• Unroll the pastry and score a border 1cm from the edge. Prick inside the border with a fork. Brush beaten egg over the whole pastry, then bake in the oven for 20-25 minutes until golden, crisp and completely cooked through. Cool.
• Beat the mascarpone with another 1 tbsp icing sugar and the vanilla. Spread over the tart inside the border. Spoon over the blackberries and any juice from the bowl, and dust with a little icing sugar, if you like. PER SERVING 440 KCALS | FAT 33.4G SATURATES 19.2G | CARBS 26.3G SUGARS 9.9G | FIBRE 3.6G PROTEIN 6.5G | SALT 0.5G