I have to make this dessert at least once every summer and now I’m disappointed that I waited until August before I took the plunge. It couldn’t be easier and it’s always a hit. You can use whatever berries look best at the market or just use your favorites. The filling is simply mascarpone whipped with a little heavy cream. The crust is one of those easy ones that is quite forgiving and you actually knead it a little to incorporate all the butter into the flour. Once the crust is baked all you do is fill it with the whipped mascarpone and top it with berries. Just like that and you’ll be a hit with your guests!
Berry Tart with Mascarpone Cream
1 cup mascarpone cheese
1/3 cup whipping cream
1/4 cup sugar
1 cup raspberries
1-1/2 cups blueberries
1 cup blackberries
2 tablespoons sweet orange marmalade
2 tablespoons dark berry liqueur (blackberry, cassis)
In a bowl beat mascarpone, whipping cream and sugar until mixture holds stiff peaks. Mix berries in a large bowl. In a small saucepan simmer marmalade and liqueur until reduced to about 3 tablespoons. Pour over the berries and with a spatula, gently stir berries to coat evenly.
Sweet Pastry Dough
1 stick cold, unsalted butter
1-1/2 cups all-purpose butter
2 tablespoons sugar
1/4 teaspoon salt
1 large egg yolk
1-1/2 tablespoons cold water
Cut butter into 1/2″ cubes. In a bowl, blend together flour, sugar, salt and butter with your fingertips (or with a fork) until mixture resembles coarse meal. In a small bowl combine water and egg yolk. Drizzle mixture over flour mixture., stirring with a fork until incorporated and gently form mixture into a ball. Turn mixture onto floured board and with the heel of your hand, smear dough to distribute the fat. Form into a disk, wrap in plastic and refrigerate for 1 hour.
Preheat oven to 375 degrees. On a floured board roll dough (with a rolling pin) into a 11″ round, about 1/4″ thick. Fit into 9″ tart pan with removable bottom. Chill shell for 30 minutes. Prick bottom of dough with a fork. Line shell with foil and fill with weights. Bake shell for 20 minutes and carefully remove weights. Bake without weights until shell is golden, about 10 minutes more. Cool completely on a rack.
Spoon mascarpone mixture into cooled shell, spreading evenly. Mound berries over top. Tart may be assembled 2 hours ahead and chill. Bring to room temperature before serving.
Recipe adapted from Gourmet July 1998!