berry and mascarpone tart recipeSome weeks seem to drag, and others seem to fly by.  This week flew. Even though it seems like we just got to Kansas, we are gearing up to leave again. My husband got orders to Washington, DC and we are thrilled. We will be moving in early June. We are both East coast born and bred, and happy to get back. I spent the week trying to get my youngest into preschool. It was one of most surreal experiences of my life. He is 3, and it felt like I was trying to get him into college. The words “safety school” actually came out of my mouth in reference to preschool. Interviews, recommendations, wait lists, paper, and even more paper. We got him into a school, and all was happy in the world, only to find that the house that we were planning on renting may have fallen through. If it isn’t one thing, it is another. If you need me, I will be cruising Craigslist and working on more application essays for my preschooler.

Let’s talk tart instead, shall we? I made this tart over the holidays and it is quickly becoming my go-to dessert when I need something that looks super fancy and impressive, but really is not. Tarts are one of my favorite things to make. I have started collecting rectangular tart pans, and it is quickly becoming a problem. I just think that it looks so elegant, and a nice departure from the typical round one that you usually see.

When I was a little girl, my mom owned a catering company. She and my grandmother made thousands of tarts similar to this one. I remember her brushing the tops of the fruit with a sticky glaze, with a paint brush, and always wanting to do that job. My mom’s tarts taught me this important step. It is not necessary, but adds so much gloss and shine to the fruit. There is something so domestic goddess-like about making tarts. You can also use whatever fruit you like. Use what is in season. Kiwi, grapes, plums, peaches, berries, anything works.

berry and mascarpone tart recipeCrust:

2 1/2 cups flour
1/2 cup sugar
pinch of salt
zest of one lemon
1 vanilla bean, seeded
2 sticks butter, very cold
3 egg yolks
1/4 cup white rum

Filling:

1 cup mascarpone
1/2 cup heavy cream
3 Tablespoons white rum
3 Tablespoons sugar
1 vanilla bean, seeded
1 pint strawberries
1 pint blackberries
1 pint raspberries
1/2 cup apricot jelly

berry and mascarpone tart recipeMix together the flour, sugar, salt, lemon zest, and vanilla in a stand mixer.  You can also do this by hand or in the food processor.

berry and mascarpone tart recipeAdd the butter and mix until looks like peas.

berry and mascarpone tart recipeIn a small bowl, whisk together egg yolks and rum.

berry and mascarpone tart recipeSlowly add the egg mixture while the machine is running.  As soon as it comes together, stop, and turn the dough out.  Form into a ball and wrap with plastic wrap.  Chill for an hour.

berry and mascarpone tart recipeRoll the dough out and lay into a tart pan.  Press the dough into the sides.  Poke the crust with a fork.

berry and mascarpone tart recipeBake in a preheated 425 degree oven for 20 minutes, or until the crust begins to brown.  Cool completely.

berry and mascarpone tart recipeAdd the mascarpone, cream, rum, sugar, and vanilla to the bowl of your mixer.  Whisk until the mixture forms soft peaks.

berry and mascarpone tart recipeSpread the filling into the crust.  Melt the apricot jelly over low heat.

berry and mascarpone tart recipeLayer the berries over the mascarpone cream.

berry and mascarpone tart recipeBrush the jelly over the fruit.  It makes the fruit so shiny and beautiful.

berry and mascarpone tart recipeAdapted from Extra Virgin.

berry and mascarpone tart recipe

Berry and Mascarpone Tart
 
Ingredients
  • Crust:
  • 2½ cups flour
  • ½ cup sugar
  • pinch of salt
  • zest of one lemon
  • 1 vanilla bean, seeded
  • 2 sticks butter, very cold
  • 3 egg yolks
  • ¼ cup white rum
  • Filling:
  • 1 cup mascarpone
  • ½ cup heavy cream
  • 3 Tablespoons white rum
  • 3 Tablespoons sugar
  • 1 vanilla bean, seeded
  • 1 pint strawberries
  • 1 pint blackberries
  • 1 pint raspberries
  • ½ cup apricot jelly
Instructions
  1. Mix together the flour, sugar, salt, lemon zest, and vanilla in a stand mixer. You can also do this by hand or in the food processor.
  2. Add the butter and mix until looks like peas.
  3. In a small bowl, whisk together egg yolks and rum.
  4. Slowly add the egg mixture while the machine is running. As soon as it comes together, stop, and turn the dough out. Form into a ball and wrap with plastic wrap. Chill for an hour.
  5. Roll the dough out and lay into a tart pan. Press the dough into the sides. Poke the crust with a fork.
  6. Bake in a preheated 425 degree oven for 20 minutes, or until the crust begins to brown. Cool completely.
  7. Add the mascarpone, cream, rum, sugar, and vanilla to the bowl of your mixer. Whisk until the mixture forms soft peaks.
  8. Spread the filling into the crust. Melt the apricot jelly over low heat.
  9. Layer the berries over the mascarpone cream.
  10. Brush the jelly over the fruit. It makes the fruit so shiny and beautiful.