For 6-8 servings:

• 1 recipe pasta frolla
• 400 ml mascarpone cheese
• 225 ml double cream
• 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 refrigerator for no longer than 10 minutes before serving (or the tart will become soggy)