Fruit tarts

Stephanie Jaworski’s selected fruit tart spreads an uncooked mascarpone-and-cream filling over a baked shortbread shell. Fresh berries cover the filling, adding fruit to the buttery pastry and smooth cream mixture.

Flour, icing sugar and salt are processed with cold unsalted butter until the pastry forms clumps. It is pressed into a buttered tart pan, pricked and briefly chilled in the freezer.

The shell bakes until golden, then cools completely on a wire rack. It forms the base for a filling made separately from the fruit.

Mascarpone, heavy whipping cream, granulated sugar and vanilla are beaten just until soft peaks form. This cream mixture is spread evenly over the cooled shell.

Fresh berries are scattered over the cream. Jaworski describes arranging the fruit in circles or rows, or simply piling it on top, giving the tart a colourful fruit finish.