Black­berry mas­car­pone tart

35 MIN­UTES | SERVES 6 | EASY

Olive - - Contents -

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

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