Split the vanilla pod along its length with a sharp knife. Scrape out the vanilla seeds with the tip of the knife and add them to a mixing bowl. Add the lemon curd and mascarpone to the bowl and beat with a balloon whisk until just mixed (don't overmix here, or the mascarpone will become runny). Fold in the whipped cream, then cover and chill.
Preheat the oven to gas 5, 190°C, fan 170°C. Roll out the pastry to the thickness of a pound coin and drape it over a 20cm(8in) tart tin with a removable base. Press firmly into the base and up the sides, leaving the excess hanging over the edges. Lay a large sheet of nonstick baking paper on the pastry and cover with baking beans. Bake for 15 minutes, remove the paper and beans, then bake for a further 5 minutes or until the pastry is lightly golden. Remove from the oven, then trim the edges with a sharp knife while the pastry is still warm. Leave to cool.
Meanwhile, in a small pan, warm the redcurrant jelly with 2tbsp of water for a few minutes, until melted. Set aside.
Spoon the lemon cream into the cooled tart case and spread it evenly with a spatula. Cover generously with the berries. Carefully brush the redcurrant jelly over the berries and chill for 15 minutes, to set, before serving.
You can use the empty vanilla pod to scent caster sugar to use for baking. Simply bury the pod in the sugar and keep in an airtight jar.
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As seen in a Real Food recipe card