3 tablespoons fruit liqueur or fruit-flavoured grappa
750 g fresh mixed berries
6 tablespoons fruit jelly, melted to glaze
A loose-based fluted tart tin, 23cm diameter
Roll out the pastry tinly and use to line the tart tin. Chill or freeze for 15 minutes, bake blind, then cool. Put the mascarpone, cream and liqueur in a bowl and beat until thick. Cover the surface with the berries, mounding them up in the centre. Spoon the fruit jelly over the top, then let set in the refrig ... continue
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