Pass the flour through a sieve onto the pastry board or the worktop.

Add the regular and vanilla sugar.

Sprinkle with a pinch of salt.

Add cold Łaciate extra butter to these powdered products.

Fold the ingredients through using a large knife (cut the butter into smaller and smaller pieces, dabbing with flour, sugar and salt).

Once the butter is chopped through, pour in Mazurski Smak cream 18% fat, the egg and the lemon zest peeled off a half of a small lemon.

Bring together into uniform and smooth dough.

Wrap the dough in clingfilm and chill for minimum 1/2 an hour in the fridge.

After taking the dough out of the fridge, roll out flat, arrange as a bottom layer in a tarte tatin. Prick with a fork in several places. Bake until golden for about 15 in the oven preheated to 180ºC.

After baking, set aside to cool.

Cool down Łaciata cream 36% fat and then whip until stiff. Add the caster sugar at the end of whipping. Delicately stir in the whipped cream and Rolmlecz vanilla-flavoured homogenized cheese. Place the cheese mixture on the cooled tarte bottom layer. Nicely top with strawberries or other fruit. Leave small fruit whole, but larger ones quarter with care. Perfect for light dessert.