(for the pastry)
12 T unsalted butter, at room temperature
1/2 cup sugar
kosher salt
1/2 t vanilla extract
1 3/4 cups all purpose flour
(for the filling)
16~18 oz. mascarpone cheese
1/2 cup sugar
1 1/2 T Grand Manier
1 t Cognac, or brandy
1 t vanilla extract
1 pint fresh strawberries
1 cup raspberries
1 cup blueberries
[how to make]
(for the pastry)
*Preheat the oven to 350 degrees.
*In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, sugar and 1/4 t salt on low speed just until combined.
*Add 1/2 t vanilla, and slowly add the flour and mix just until the dough starts to come together.
*Transfer to a 10" round tart pan with a removable bottom and press into the bottom and sides of the pan. Refrigerate for 15 minutes.
*Butter one side of a 12" square of aluminum foil and place it, buttered side dwon, directly on the pastry.
*Fill the foil with pie weights, dried beans or rice.
*Bake for 20 minutes, then remove the foil and weights, prick the tart all over with a fork and bake for 15 to 20 minutes, until the crust is lightly browned. Set on a rack to cool.
(for the filling)
*Place the mascarpone, 1/2 cup sugar, Grand Marnier, Cognac and 1 t vanilla in the bowl of an electric mixer fitted with the paddle attachment and mix on medium-high speed until smooth and slightly fluffy.
*Remove the rim of the tart pan, transfer the tart shell to a flat serving plate and spread the filling evenly in the shell.
*Arrange the berries artfully on top. Serve at room temperature.
Note: I found the recipe in Food Network Magazine.
Labels: berry tart recipe, mascarpone tart recipe, tart recipe
