No picnic is complete without a sweet treat to end it all off. This grapefruit, thyme and mascarpone tart will make a lovely addition in the summer. And for a gluten-free version, simply swap the flour for almond flour.

SERVES 6–8 // COOKING TIME 50 min

INGREDIENTS
For the crust
2 cups flour
2 tbsp caster sugar
¼ tsp salt
2 tbsp unsalted butter
1 egg, beaten
For the filling
250 g mascarpone
230 g cream cheese
¼ cup honey
2 tsp vanilla essence
2 grapefruits, peeled and cut into segments
4 sprigs thyme
2 tbsp flaked almonds, toasted

METHOD
For the crust
1. Preheat oven to 180°C. Grease a rectangular baking tin.
2. Whisk together flour, sugar and salt. Add butter and egg, mixing until the dough comes together in a ball.
3. Press the dough evenly into the baking tin and prick all over with a fork. Bake for 20–30 minutes, until golden.
4. Remove the tin from the oven and place on a rack to cool.
For the filling
1. Mix together the mascarpone, cream cheese, honey and vanilla.
2. Spoon into the cooled crust. Arrange grapefruit segments, thyme sprigs and flaked almonds on top.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Looking for the perfect summer drink to accompany your picnic? Make these refreshing grapefruit spritzers!