• Cut butter into small cubes and add to flour . Rub in using your fingertips, lifting your hands above the bowl to incorporate more air.
• Stir in sugar and nutmeg.
• Add the egg and use your fingers to bring pastry together. Turn dough out onto a light floured work surface and knead lightly.
• Flatten pastry into a disc and wrap in cling film and chill in fridge for 30 minutes or until ready to use.
• Preheat oven to 170°C.
• Remove pastry from fridge and onto a lightly floured work surface.

  Roll out pastry to 3 mm thick and place into a 20 cm (8 inch) tart tin, leaving an overhang of pastry. Prick the base with a fork.
• Line the pastry case with greaseproof paper and fill with baking beans or rice. These baking beans help to conduct the heat and cook the pastry as well as prevent the pastry from puffing up in the centre.
• Bake in preheated oven for 10 minutes then remove the paper and beans. Place back into oven and bake for a further 10 minutes until the pastry is just golden.
• Remove from the oven and allow to cool for 15 minutes. Trim off edges using a sharp knife. Leave to cool completely on a cooling rack.

Mascarpone Cream

• In the bowl of a stand mixer fitted with a whisk attachment or using a hand whisk, whip mascarpone cheese, whipping cream and icing sugar, until thick, soft peaks form.
• Spread onto cooled crust.
• Garnish with fruit and refrigerate until ready to serve.