Sift the
flour, salt and sugar into a bowl, and rub in the butter until the
mixture resembles coarse crumbs. Using a round bladed knife, mix in the
egg yolk and 10ml or 2 tsp cold water. Gather the dough together, then
turn out on to a floured surface and knead lightly until smooth. Wrap
and chill for 1 hour. Preheat the oven to 375F, Gas 5. Roll out the
pastry and use to line a 2.5cm fluted flan tin. Prick the base and chill
for 15 minutes. Line the chilled pastry case with greaseproof paper and
baking beans, then bake for 15 minutes. Remove the paper and beans and
bake for a further 15 minutes, until crisp and golden. Leave to cool in
the tin.
Beat together
the mascarpone, sugar, vanilla essence and orange rind in a mixing bowl
until smooth. Tip the pastry case out of the tin, then spoon in the
filling and pile the fruits on top. Heat the redcurrant jelly with the
orange juice until runny, sieve, then brush over the fruit to glaze. This tart
works equally well using either autumn or winter fruits as long as there
is a riot of color and the fruit is ripe.
