Berry Tart

The crust will have more flavor if it is browned, than blond.

  • Prep time: 40 minutes
  • Cook time: 40 minutes
  • Yield: Serves 8 to 10

Ingredients

Tart Crust

  • 1 1/2 cup (200 g) all-purpose flour
  • 1/2 cup (50 g) powdered sugar
  • 1/8 teaspoon salt
  • 1/2 cup plus 2 Tbsp (10 Tbsp or 140 g) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 egg, lightly beaten with a fork
  • 1/4 teaspoon vanilla extract

Filling

  • 1 cup (8 oz) mascarpone cheese
  • 1/4 cup (60 ml) cold heavy cream
  • 1/3 cup (43 g) powdered sugar
  • 1 teaspoon orange or lemon zest
  • 1/2 teaspoon vanilla extract
  • 3 oz (85 g) raspberries
  • 8 oz (225 g) blueberries
  • 8 oz (225 g) strawberries - stems removed and halved or quartered
  • 4 Tbsp (60 ml) apricot jelly or orange marmalade
  • 2 Tbsp water
  • 1 teaspoon red wine vinegar or lemon juice
  • Equipment needed: Food processor, a 10-inch wide, 1-inch high fluted tart pan with a removable bottom

Method

1 Make the tart dough: In a food processor, add the flour, powdered sugar, and salt. Pulse a couple times to combine.

Add the cubed cold butter and pulse several more times until the largest piece of butter is the size of a pea.

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Add the egg and vanilla extract. Pulse a few more times until the dough begins to form clumps and pull away from the side of the food processor.

2 Press dough into tart pan and freeze: Lightly grease the inside of a tart pan (with removable bottom) with butter.

Dump the clumpy dough into the tart pan and spread out evenly with your fingers along the bottom and up the sides of the tart shell. You don't have to press too hard, if the dough is still a little crumbly, that's good.

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To make the top even you can press the dough up a little higher than the tart pan top, and then use a rolling pin over the top to even the edges.

Put the tart pan in the freezer for 1 hour.

3 Pre-bake the crust: Preheat oven to 375°F. Line the frozen tart crust  with aluminum foil, with enough extra foil off the two of the sides to use for lifting.

Fill with pie weights—dry beans, ceramic or stainless pie weights. Place a shallow baking pan on the bottom rung of the oven to catch drippings.

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Put the tart pan in the oven on the middle rack. Bake for 20 minutes. Remove from oven and remove the pie weights. (I lift the hot beans out by holding on to the aluminum foil and place the foil and beans into a large bowl to cool before storing.)

Poke the bottom of the crust with the tines of a fork. Return the tart pan to the oven for 10-15 more minutes. Bake until golden brown. Remove from oven and let cool completely.

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4 Beat the mascarpone, cream, powdered sugar, zest, vanilla, then spread into tart crust:  Using an electric mixer, beat together the mascarpone, cream, powdered sugar, orange zest and vanilla extract on high speed until stiff peaks form, about 40 seconds to a minute.

Scoop mixture into tart crust, and spread it so that it is level.

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5 Arrange berries on top, brush with jelly mixture: Arrange the berries on top of the mascarpone mixture in the tart crust.

Combine apricot jelly (or marmalade), water, and vinegar into a small saucepan and heat on medium heat until bubbly and the jelly has dissolved as well as it can.

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Using a pastry brush, brush the jelly mixture over the berries for a glossy sheen.

Remove the rim of the tart pan before serving. (You may need to use a knife to gently separate the edges of the tart from the pan.)

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Comments

  • Amy

    Hello! I have three questions:

    1. my tart pan doesn’t have a removable bottom. Should I just serve it from the pan? If not, should I remove the crust from the pan before or after it’s filled?

    2. Your comment about not refrigerating has me worried about timing. If I want to serve this at dinner (dessert around 8:30p), and make it in the morning, will it still be good by dinner time or do I need to make it in the afternoon? Should I keep it in the fridge, or on the counter top (assuming an unconditioned apartment and temperatures in the 80s).

    3. I don’t own a pastry brush. Do you have any DIY suggestions for a substitute? Or should I skip the glaze?

    Any and all advice would be appreciated!
    Amy
    (from Italy)

    • Elise Bauer

      Hi Amy, I would serve it from the pan. Make sure the pan is very generously buttered and if you can, put a round of parchment paper at the bottom. Regarding making the tart that far in advance, I would make all of the parts and assemble before serving. Mascarpone is slightly acidic which should help keep the filling from souring if you leave it out for a few hours. That said, I haven’t tried leaving the tart out so I wouldn’t want to promise you that it would be okay. If you don’t have a pastry brush, you can toss the sturdier berries with the glaze (don’t do this with raspberries, they will fall apart) and spread over the top of the tart.

      • Amy Murphy

        Thanks for the advice!

        Overall, this was a good experience, and everyone said I could make it again!

        I baked the crust just after lunch, filled it around 3, then took it to the party… which turned out to be a picnic, with temperatures in the 60 and 70s. The tart was still basically perfect when we ate it around 8pm.

        Unfortunately, my shell cracked as it cooled. Not tragic, as it was covered anyway.
        Also, the shell nearly burned on the edges. I suppose I should have covered the edges with foil for the last 5 minutes or so.

        To glaze the berries, I split the glaze into three parts, one that I added to the raspberries “in place” using my fingers (it partly worked). To one part I added the blueberries. The third was for the strawberries. Placing them was messy, but it did work. Still, I think next time I’ll buy a pastry brush!

        We did serve it straight from the pan, cutting 3 pieces first, and serving the middle one. I read somewhere that this helps get a “clean” piece, and it did. Also, the parchment paper on the bottom seemed to help.

        Thanks again for another successful recipe!

        https://goo.gl/photos/QfpxLnxZu2DVoeah9

        • Elise Bauer

          Thanks for linking to your photo of the tart Amy, it looks beautiful! Good to know your make ahead approached worked well too. :-)

  • dipti kalkonde

    It sure looks tempting! can we use othe fruit combinations with these , as these berrys wont be available in my part of the world.

  • Laura ~ Raise Your Garden

    If you father says “don’t change a thing” than I know we have a winner. Anyone over 70 knows and understands good food! And you cannot beat the eye popping color of the red & blue in this recipe.

  • Suzette

    Can this be made ahead and refrigerated for a few hours?

    • Elise Bauer

      Hi Suzette, yes, but only a few hours. I would eat it, but not serve it for company, if made ahead overnight.

  • [email protected]

    Love your tart dough. Anything I do not have to roll out is a plus.

  • Carol

    I needed a quick not-too-heavy dessert for a dinner with the in-laws so I gave this a whirl. It was AMAZING! So flavorful and summery, and not at all overly sweet or rich. I used amaretto with the orange marmalade, and I added a little bit of the marmalade to the mascarpone as well. I will definitely make this again (soon), and I can’t wait to experiment with different fruit combinations. (I think I’m going to try blackberries & blueberries with Saskatoon berry jam.) I can’t believe I waited so long try this recipe. Thank you Elise!

  • sheila

    This was so good. I made it with fresh berries and the whole family loved it.