Exotic Fruit Tranche
|Double heavy cream||1⁄4 Pint (150 Milliliter / 1/3 Cup Plus Extra For Serving)|
|Mascarpone cheese||9 Ounce (250 Gram /Generous 1 Cup)|
|Icing sugar||1 Ounce, sifted (25 Gram / 1/4 Cup Confectioners)|
|Orange||1 , rind grated|
|Mixed fruits||1 Pound (450 Gram / 3 Cups, Prepared Seasonal Variety)|
|Apricot conserve||90 Milliliter, sieved (6 Tablespoon)|
|White rum/Coconut rum||15 Milliliter (1 Tablespoon)|
|All purpose flour||6 Ounce (175 Gram / 1 1/2 Cups)|
|Butter||2 Ounce, diced (50 Gram / 1/4 Cup)|
|White vegetable fat||1 Ounce (25 Gram / 2 Tablespoon)|
|Superfine caster sugar||2 Ounce (50 Gram / 1/4 Cup)|
|Chilled water||15 Milliliter (1 Tablespoon)|
|Apricot conserve||4 Ounce, sieved and warmed (115 Gram / Scant 1/2 Cup)|
1. To make the pastry, sift the flour into a large mixing bowl and rub or cut in the fat until the mixture resembles fine breadcrumbs. Stir in the caster sugar. Add the egg yolks and enough chilled water to make a soft dough.
2. Roll out the pastry thinly between two sheets of clear film (plastic wrap) and use to line a 35 x 12cm/14 x 4 1/2in fluted tranche tin. Allow the excess pastry to hang over the edge of the tin and chill for 30 minutes.
3. Preheat the oven to 200°C/400°F/ Gas 6. Prick the base of the pastry case and line with baking parchment and baking beans. Bake for 10-12 minutes. Lift out the paper and beans and return the pastry to the oven for 5 minutes. Trim off the excess pastry and brush the inside of the case with the warmed apricot conserve to form a seal. Leave to cool on a wire rack.
4. Whip the cream to soft peaks, then stir it into the mascarpone with the icing sugar and orange rind. Spread evenly in the cooled pastry case and top with the prepared fruits. Gently warm the apricot conserve with the rum in a pan, and drizzle or brush over the fruits to make a glaze. Serve with extra cream.