Method

• 1.
  To make the pastry dough, sift the our, sugar and salt onto a clean work surface. Toss the butter through the our and, using a pastry scraper or butter knife, cut the butter into the our until the buttery lumps are pea sized. Be careful not to overwork the butter and our – a few larger lumps of butter are fine. Gently pour a few tablespoons of the water over the top and use the pastry scraper or your fingers to bring the pastry together, continuing to add a little water until you are able to shape the pastry into a at square. Cover with plastic wrap and refrigerate for 20–30 minutes.

• 2.
  Lightly flour your work surface and roll the pastry out into a rectangle about 1.5 cm thick. Fold the short edges in so they meet in the middle, so it looks like an open book. Then fold the dough in half along where the edges meet (like closing a book). Wrap the pastry and refrigerate for 20–30 minutes. Repeat the rolling, folding and chilling steps twice more.
• 3.
  Preheat the oven to 180°C.
• 4.
  On a lightly floured work surface, roll the pastry out to about 5 mm thick. Use the pastry to line a loose-bottomed fluted tart tin, gently pressing into the edges and corners. I use a rectangular tin; however, a round or square tin would be equally fine. Trim the excess pastry and keep for another use. Refrigerate for 20–30 minutes.
• 5.
  Line the pastry with baking paper and ll with pie weights. Bake for approximately 30 minutes, then remove the pie weights and bake for a further 5–10 minutes until golden. Cool in the tin completely before removing.
• 6.
  Meanwhile, beat the cream, mascarpone and icing sugar together until sti but luscious peaks form, being careful not to over-mix. Cover and set aside in the refrigerator until you’re ready to assemble the tart.