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Summer Berry Tart
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
140 minutes
Indulge in a decadent summer berry tart with smooth mascarpone and whipped cream filling, nestled in a buttery pat-in-the-pan crust. Perfect for beginner bakers to impress!
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
Instructions:
  • Prepare the tart dough effortlessly by blending flour, powdered sugar, and salt in a food processor. Blend in cubed cold butter until it resembles peas, then add egg and vanilla extract until the dough forms clumps and pulls away from the sides.
  • Prepare tart pan by greasing with butter. Press dough evenly into the pan using your fingers, extending it up the sides. It's okay if the dough is slightly crumbly. Place the tart pan in the freezer for 1 hour to set.
  • Preheat the oven to 375°F and position the rack in the center.
  • Prepare the crust: Line the frozen tart crust with aluminum foil, leaving extra foil on two sides for easy lifting. Fill with pie weights such as dry beans. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove from the oven, take out the pie weights, and prick the bottom of the crust with a fork. Return to the oven and bake for an additional 10-15 minutes until golden brown. Let it cool before using.
  • Prepare the filling by whipping mascarpone, cream, powdered sugar, orange zest, and vanilla extract with an electric mixer until stiff peaks form in about 40 seconds to a minute. Transfer the creamy mixture into the tart crust and spread evenly.
  • Place berries on top and glaze: Place the berries on the mascarpone mixture in the tart crust. Heat jelly, water, and vinegar in a saucepan until melted. Brush the glossy jelly mixture over the berries. Remove the tart pan rim before serving. Store covered in the fridge for 1 to 2 days. Prepare the crust and filling ahead, and add fruit and glaze on serving day.

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