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Instructions |
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1.
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Sift the flour, salt and sugar into a bowl, and rub in the butter until the mixture resembles course crumbs. Using a round-bladed knife, mix inthe egg yolks and 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.
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2.
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Preheat the oven to 190/375. Roll out the pastry and use to line a 25 cm/10 inch fluted flan tin. Prick the base and chill for 15 minutes.
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3.
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Line the chilled pastry case with greaseproof paper and baking beans, then bake for 15 minutes. Remove the paper and beans and bake for another 15 minutes, until crisp and golden. Leave to cool in the tin .
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4.
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Beat together the mascarpone, sugar, vanilla essance and orange rind in a mixing bowl until smooth.
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5.
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Tip the pastry case out of the tin, then spoon in the filling and pile the fruit on top. Heat the redcurrent jelly with the orange juice until runny, sieve, then brush over the fruit to glaze.
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