Ingredients:

500g pack SAXBY'S SHORTCRUST PASTRY
250g (9oz) Mascarpone cheese
200g (7oz) Greek yoghurt
4 tbsp. lemon curd
½ lemon zest and juice
300g (10 1/2oz) mixed summer fruits (strawberries, raspberries, blueberrles, redcurrants), halved if too large.
55g (2oz) demerara sugar

Method:

Preheat the oven to Gas Mark 6, 200'C, 400"F. On a lightly floured surface roll out the pastry and use to line a 23cm (9 inch) fluted flan tin. Chill for 10 minutes and bake blind. Remove and allow to cool on a wire rack. In a bowl, stir the mascarpone until softened, then mix in the yoghurt, lemon curd, lemon zest and juice. Arrange the fruits over the base of the pastry case, and cover with the mascarpone mixture. Chill for 1 hour until firm. Preheat the grill to high. Sprinkle the sugar evenly over the filling, and place on a baking sheet. Grill for 4-5 minutes until the sugar is melted and bubbling. Allow the sugar to harden, then serve. Serves 6-8.

TO BAKE BLIND: On a baking sheet, line the pastry with baking parchment weighed down with baking beans. Bake for 10 minutes then remove the paper and beans. Return to the oven for 5 minutes until lightly browned. These times apply to 9 inch pastry cases only.

FOR BEST RESULTS: Roll out the pastry and line a flan tin or place on a baking sheet, according to your recipe. Chill for approximately 20 minutes before baking.