Melon and mascarpone tart

Preparation

Peel, deseed and thinly slice the Charentais melons. Zest and juice the oranges.

Method

1. 1 In a small saucepan, bring the sugar and 100ml water to boil.
2. 2 Simmer until sugar has dissolved. Cool and stir in the orange juice and dessert wine.
3. 3 Put the melon in a dish and pour over the liquid.
4. 4 Cover and infuse for a few hours. Strain, reserving the liquid.
5. 5 Mix the mascarpone and zest (reserve some to garnish).
6. 6 Whip the cream and fold in with 3 tbsp of liquid. Chill.
7. 7 Bring remaining liquid to boil, simmer until syrupy. Set aside.
8. 8 Fill the pastry case with the mascarpone, then fan over the melon.
9. 9 Brush with the syrup, scatter over some zest and serve chilled.