Preheat oven 200c. Cut pastry block in half and save one half for a later date (it will freeze). Cut the half you are using into 4. Dust a work surface with icing sugar and roll each piece of pastry to the thickness of a £1 coin. Prick all over with a fork. Place on a baking tray and bake until golden brown. If it rises, flatten it with a fish slice. Remove from oven and allow to cool. Mix mascarpone with caster sugar and vanilla extract and beat well. Wash and prepare fruit. When pastry is cold, spread mascarpone over pastry then top with the fruit. Dust with the icing sugar.
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