I found I had some pastry left over from my mini blueberry tarts the other day and decided to turn it into one large fruit tart.  This is such an easy tart to make, the pastry is SO forgiving and the filling doesn't have to be baked, just a quick whisk in the mixer and you're done.  The creative side is fun too, arranging sliced strawberries is curiously satisfying.

Berry Tart with a Lemon Cream Mascarpone Filling.

For the pate brisee, recipe from Breakfast, Lunch Tea.

3 1/2 cups of all purpose flour
2/3 cup of white sugar
1 1/2 cups of butter
2 egg yolks
1 egg
1 teaspoon vanilla extract

For the filling.

8 oz mascarpone cheese
1/3 cup heavy cream
1 jar of store bought lemon curd
1 teaspoon vanilla extract
1/4 cup confectioner's sugar
Zest of a lemon.

Heat the oven to 350 F

Mix the flour, sugar and butter (cut into small cubes) in a large bowl.  Rub the butter into the flour with your fingertip until it resembles course breadcrumbs.

Make a well in the mixture, crack the egg, egg yolks and vanilla into the middle.

With a fork combine the ingredients.  When it's coming together (it will be very crumbly at first) use your hand to fully combine.  It takes a few minutes until you feel it's going to stick together.

Turn out onto a floured surface and knead it for a moment or two until it's fairly smooth. 

Roll out and place at 9 inch tart shell with a removable base.

Chill the tart shell in the fridge for 30 minutes.

Prick the shell gently with a fork (make sure you don't go through the pastry) and bake for 20 minutes.  Keep an eye on it, when it's turning golden it's done.

Remove from the oven and allow to thoroughly cool.

Meanwhile make the filling.  Whip the cream and the confectioner's sugar to soft peaks.

In another bowl, combine the mascarpone, lemon curd, zest and vanilla extract.  Fold the cream into the lemon curd mixture.  

Fill the tart and allow to chill in the fridge to set up for an hour or so.  Just before serving decorate with the berries.