Ingredients: |
Ingredients: Sweet Pastry Dough (recipe in cookbook)
pie weights or raw rice for weighting shell
1 cup mascarpone cheese (about 8 oz)
1/3 cup well-chilled heavy cream
1/4 cup sugar
1 1/2 cup small strawberries
1 cup raspberries
1 cup blueberries
1 cup blackberries
2 Tbsp. sweet orange marmalade
2 Tbsp. dark berry liqueur such as blueberry, blackberry, or cassis
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Directions: |
Directions:- Preheat oven to 375º. On a floured surface with a floured rolling pin roll out dough into an 11" round (about 1/8" thick) and fit into a 9" tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 min., or until firm.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 min. and carefully remove foil and weights or rice. Bake shell until golden, about 10 min. more, and cool completely in pan on a rack. *Shell may be made 1 day ahead and kept in pan, loosely covered, at room temp.
- In a bowl with a whisk or a mixer beat mascarpone, cream, and sugar until mixture holds stiff peaks. Spoon into shell, spreading evenly.
- Quarter strawberries, in a large bowl combine with rest of berries. In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 Tbsp., pour over berries. With a rubber spatula gently stir berries, coat evenly. Mound berries decoratively on mascarpone cream. *Tart may be assembled 2 hrs ahead and chilled. Bring tart to room temp. and remove side of pan before serving. |
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