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- Preheat the oven to 190°C/170° fan/gas mark 5. Line a large baking tray with non-stick parchment paper.
- On a floured surface, roll out the pastry to a long rectangle. Cut the pastry to 18 x 40cm, then transfer to the prepared baking tray.
- Use the tip of a sharp knife to score a border around 1cm in from the edge, being careful not to cut all the way through. Brush the border with a little beaten egg yolk.
- Prick the pastry inside the border all over with a fork to stop it puffing up as it bakes. Chill in the fridge for 30 minutes until firm.
- Brush the border with a little more egg yolk. Bake the pastry for 35 minutes, using the back of a spoon to press the centre down halfway through if it starts rising too much. Allow to cool.
- In a saucepan, combine the lemon juice and jam. Place over a medium heat for 3-5 minutes, stirring occasionally. Remove from the heat and allow to cool.
- In a bowl, whisk together the mascarpone, lemon zest, elderflower cordial and icing sugar.
- Once the pastry has cooled, spread the jam mixture over the tart base, inside the border. Spread the mascarpone mixture over the jam.
- Arrange the raspberries in neat rows along the top of the tart. Gently brush the raspberries with the warmed honey. Decorate the tart with lemon zest and some fresh mint.
Per serving: 766kcals, 36.5g fat (11.3g saturated), 101.6g carbs (44.6g sugars), 5.8g protein, 5.8g fibre, 0.232g sodium
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