Berry and Mascarpone Tart

On a recent rainy afternoon, we were stuck indoors with our toddlers wondering what to do. Rainy weather is baking weather, of course, and we decided to use our homemade mascarpone to make a Berry and Mascarpone Tart. Sarah confessed to me that she has never made a tart before. Can you believe that? Should this blog be called One Tart?

Personally, I love tarts. Any dessert in which fruit is artfully arranged looks way more complicated and impressive than it really is. People point and swoon, and I take all the credit.

We based this recipe off of a Martha Stewart recipe that I once used several years ago. Her recipe used cream cheese, but I knew that our easy-peasy homemade mascarpone would make an already tasty recipe even more delicious. What makes this recipe easier than your typical tart is the shortbread crust. There's no fiddling about with rolling pins and such; you just press the crust right into the tart pan. Of course, the crust is extra delicate, just like a shortbread cookie... but it also tastes just like a shortbread cookie. Win!

Berry and Mascarpone Tart

For the crust

• 1 1/4 cups all purpose flour

• 1/2 cup cold unsalted butter, cut up into pieces

• 1/3 cup sugar (we used vanilla sugar)

• 1/4 tsp salt

For the filling

• 1 cup mascarpone

• 1/4 cup sugar (again, vanilla sugar for us!)

• 1 pint strawberries

• 1 pint blackberries

1. Make the crust: Preheat oven to 350 F. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form. This will probably take 30 to 60 seconds. Transfer to a 9-in round tart pan with a removable bottom.

2. Press evenly into pan and up the sides. Use the bottom of a measuring cup to press dough firmly into bottom and along sides and make it even. Freeze crust until firm, about 15 minutes.

3. Using a fork, prick crust all over. Bake until golden, 25-30 minutes, pressing down gently on the crust once or twice with a spoon if the crust puffs up while baking. Cool completely in pan.

4. Make the filling: In a bowl, mix mascarpone and remaining 1/4 cup sugar until smooth. Spread mixture evenly over the cooled crust in the pan. (I found that you need to press the mascarpone into place, it doesn't really spread evenly. Plop it around the tart, and then press it into submission. It will work, and it is covered with berries in the end anyway.)

5. Starting from the edge, arrange berries in concentric circles over mascarpone. Do whatever looks the prettiest.

6. Chill in pan for at least 1 hour and up to 6 hours. Remove from pan carefully just before serving.