1. To make the pastry, combine the flour, butter and sugar in a processor and pulse to the consistency of coarse breadcrumbs. Add one to two tablespoons of cold water and pulse again until the dough comes together into a ball. Knead just two or three times to bring the dough together, then wrap in plastic wrap and refrigerate for 20 minutes. Heat your oven to 200C. Roll out the dough to a half-cm-thick sheet and press into a 22cm fluted tart tin.

2. Put in the freezer for 10 minutes to firm, then line with baking paper, weigh down with pastry weights and bake for 10 minutes. Remove the weights and bake for a further five minutes. Allow to cool to room temperature in the tin and chill until ready to use. For the mascarpone filling, whip the mascarpone with the icing sugar in the bowl of a stand mixer. While still whipping, add the cream a little at a time until the mixture is thick but spreadable.

3. Spread the filling into the tart and loosely arrange the fruit on top . For the glaze, combine the marmalade with one quarter cup of water and bring to a simmer. Strain to remove any peel and brush the glaze over the tart. Garnish with sprigs of mint to serve.

Adam's tip: Get that natural look when arranging fruit on top of a tart by doing what food stylists do – letting it fall as it may. Don't overfuss this step or the result will look contrived.