Berry and Mascarpone Tart

 

(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.