Jo Pratt's Sweet Strawberry Mascarpone Tart

To make the pastry, place the flour, sugar and salt in a food processor or mixing bowl and blitz or rub in the butter until it resembles fine breadcrumbs. Add 1 to 2tbsp of cold water and bind until it just comes together.

Knead lightly on a floured surface to a smooth dough. Roll out so it is thick enough to line a 22-23cm tart tin. Leave any excess pastry hanging over the edge.

Prick the base several times with a fork and chill in the fridge for 20 to 30 minutes. Preheat the oven to 200&#730,C/gas 6. Line the chilled pastry case with a piece of greaseproof paper and fill with a layer of baking beans or rice.

Cook for 20 minutes. Remove the paper and cook for another 5-10 minutes until the pastry is golden and crisp. Trim around the edges with a sharp knife.

Take 250g of the strawberries and blend to a purée with the icing sugar. Strain and keep to one side. To make the filling, lightly beat together the mascarpone cheese, caster sugar and seeds from the vanilla pod until smooth.

In a separate bowl, whisk the cream until it forms soft peaks. Fold into the vanilla mascarpone and continue to whisk until it reaches a spreadable consistency.

Spoon into the cool pastry case and smooth over the surface. Slice the remaining strawberries in half and arrange on top of the mascarpone cream until covered. Keep in the fridge for two hours if you aren't planning on eating straight away. Just before serving, spoon some of the strawberry sauce over the tart, with the rest on the side.