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1
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
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2
In a small bowl, beat the egg with the water.
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3
On a lightly floured surface, roll out the puff pastry to a large rectangle, about 14 by 8 inches.
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4
With a small, sharp knife, lightly score the outer 3/4-inch edge of each side.
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5
Using your finger or a pastry brush, brush this outer edge with the egg wash.
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6
Fold the outer edge over onto the dough to make a border, pressing gently to adhere, and paint the top lightly with the egg wash. With a fork, score the inner base of the tart.
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7
Place on a prepared baking sheet and refrigerate for 20 minutes.
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8
Bake the pastry shell until light golden brown and crisp, about 20 minutes.
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9
Cool completely on a wire rack.
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10
In a small bowl, beat the cream to soft peaks.
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11
In a medium bowl, beat together the mascarpone, sugar, orange juice, and orange zest until smooth.
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12
Fold in the whipped cream.
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13
Spread the cream mixture evenly over the bottom of the tart shell.
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14
Arrange the berries decoratively over the top.
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15
In a small bowl, whisk the jam and apple juice until the jam is smooth and a spreadable consistency.
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16
Using a pastry brush, lightly glaze the top of the berries with the jam.
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17
Slice the tart into 8 portions.
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18
Spoon puddles of the melted ice cream into the center of 8 dessert plates and top with slices of the tart.
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19
Garnish with mint sprigs and serve.
