This is a good way to make the most of a
small selection of exotic fruit and looks simply amazing.
Ingredients :
175g/ 1.5 cups
50g/ 1/4 cup
25g/ 2 tbsp
50g/ 1/4 cup
2
15ml/ 1 tbsp
115g/ 1/2 cup
For the Filling
150ml/ 2/3 cup
250g/ 1 cup
25g/ 1/4 cup
90ml/ 6 tbsp
15ml/ 1 tbsp
450g/ 3 cups
plain flour
unsalted butter
white vegetable fat
caster sugar
egg yolks
cold water
apricot conserve, sieved and warmed
double cream, plus extra to serve
mascarpone cheese
icing sugar, sifted
apricot conserve, sieved
white or coconut rum, to glaze
mixed prepared fruits, such as mango,
pawpaw, star fruit, kiwi fruit and blackberries
grated rind of 1 unwaxed orange
Method :
Sift the flour into a bowl and rub in
the butter and white vegetable fat until the mixture resembles fine
breadcrumbs. Stir in the caster sugar. Add the egg yolks and enough cold
water to make a soft dough. Thinly roll out the pastry between two
sheets of clear film and use the pastry to line a 35 x 12 cm/ 14 x 4.5
in fluted tranche tin. Allow the excess pastry to hang over
the edge of the tin and chill for 30 minutes. Preheat the oven to 200oC (400oF),
Gas 6. Prick the base of the pastry case with
a fork, and line with non-stick baking paper and baking beans. Bake for 10-12 minutes. Lift out the paper and beans and
return the pastry case to the oven for 5 minutes. Trim off the excess pastry and brush
the inside of the case with the warmed apricot conserve to form a seal. Leave to cool on a wire rack. Make the filling. Whip the double cream to soft peaks,
then stir it into the mascarpone with the icing sugar and orange rind. Spread the mixture inside the cooled
pastry case and top with the prepared fruits.
Serves 8
If you don't have a tranche tin, line a 23cm/ 9in
flan tin with the pastry.
