Vanilla Philly, preserved fruits and mascarpone tart

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1. Hull the fruit and place in a bowl, sprinkle over the caster sugar and allow to sit at room temperature for 1 hour minimum to soften and sweeten the fruit.
2. Roll out the puff pastry and heavily prick the pastry with a fork to prevent it from rising too much.
3. Egg wash the pastry and then place in a 200 °C preheated oven.
4. Cook till golden brown all over and then take out and allow to cool at room temperature.
5. Once cool, cut the pastry in half width ways so you have two cooked pastry sheets.
6. Whisk the mascarpone, icing sugar and Philadelphia with the vanilla pod till mixed, then place the mixture in a piping bag.
7. Assemble the tart by piping the cheese mix in spots on the first pastry sheet and placing the fruit in the gaps.
8. Once the first layer is complete, stack the second pastry sheet on top and repeat the process.
9. Scatter the mint and any remaining juice from the fruit over the top, then finish with a dusting of icing sugar.