Ingredients
Tart Crust- 1 cup all-purpose flour
- 1/4 cup ground almonds or almond flour (can substitute regular flour)
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1/4 teaspoon almond extract
- 4-6 Tbsp ice cold water
- 1 cup (8 oz) mascarpone cheese
- 1/3 cup cold heavy cream
- 1/4 cup sugar
- 1 1/3 cup raspberries
- 1 1/3 cup blueberries
- 1 1/3 cup strawberries - stems removed and quartered
- 2 Tbsp orange marmalade
- 2 Tbsp berry liqueur such as creme de cassis
- Equipment needed: Food processor, a 9-inch fluted tart pan with a removable bottom
Method
Pre-bake the Crust
1 In a food processor, combine flour, ground almonds, salt and
sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture
resembles coarse meal. Add almond extract to 4 Tbsp of ice water, then
add the almond water to the flour and pulse a few times to incorporate.
Add ice water, one tablespoon at a time, pulsing after each addition,
until the dough begins to clump together. Remove the dough from the
food processor and form into a ball onto a lightly floured surface.
Shape the dough into a disc, 5-inches wide. Wrap in plastic wrap and
chill for at least an hour.
The dough pictured is ready to take out of the food processor.
2 Remove the dough disc from the refrigerator. Let sit at room
temperature for 5-10 minutes. Sprinkle some flour on top of the disk.
Roll out with a rolling pin on a lightly floured surface to a 12 inch
circle; about 1/8 of an inch thick. As you roll out the dough, use a
metal spatula to check if the dough is sticking to the surface below.
Add a few sprinkles of flour if necessary to keep the dough from
sticking. Carefully place dough into a 9-inch fluted tart pan with a
removable bottom. Gently press dough into pan; have the dough come up 1
1/2 inches up the sides of the tart pan. Put tart pan in the freezer
for 30 minutes.
3 Preheat oven to 375°F. Take tart pan out of freezer and
poke the bottom in several places with a fork. Line with aluminum
foil, with enough extra foil off the two of the sides to use for
lifting. Fill with pie weights - beans, ceramic or stainless pie
weights. Place a shallow baking pan on the bottom rung of the oven to
catch drippings. Put the tart pan in the oven on the middle rack. Bake
for 20 minutes. Remove from oven and remove the pie weights. (I lift
the hot beans out by holding on to the aluminum foil and place the foil
and beans into a large bowl to cool before storing.) Return the tart pan
to the oven for 10-15 more minutes - bake until lightly golden. Remove
from oven and let cool completely.
Assemble the tart
4 In a medium bowl, using a hand electric mixer or stand mixer, beat together the mascarpone, cream, and sugar at high speed until stiff peaks form, about 1 minute. Scoop mixture into tart crust, and spread so that it is level.
5 Combine marmalade and liqueur into a small saucepan and heat
on medium heat until well mixed. If you are using a liqueur that is
not sweet, you might want to add a teaspoon of sugar. Cook down to 3
Tbsp. Put berries into a bowl and pour the marmalade mixture over the
berries. Use a large rubber spatula to gently mix the berries so they
are all well coated with the marmalade mixture. Use a slotted spoon to
lift up the berries from their bowl and place on the mascarpone cream.
Remove the rim of the tart pan before serving. (You may need to use a
knife to gently separate the edges of the tart from the pan.)
Note: The marmalade and liqueur mixture brings added
sweetness, berry flavor, and citrus acidity to the tart. The acid from
the citrus sharpens the flavor of the berries. If you don't have
marmalade on hand, and don't want to buy some just for this recipe, you
might try making a berry coating with sugar, water, and a little lemon
juice and lemon zest.
Yield:
Serves 8.
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