Fresh berry tart with honey mascarpone
Summer berries and honey mascarpone fill this delicious tart.
How to make a fresh berry tart with honey mascarpone
- 1-1/2 cups all-purpose flour
- 1/2 cup icing sugar
- 1/2 cup cold unsalted butter
- 1 free-range egg yolk
- 1 tsp pure vanilla extract
- 3 to 4 tbsp ice water
- 1 cup mascarpone cheese
- 2 tbsp honey
- Seeds from 1 vanilla bean
- 4 cups mixed fresh berries (raspberries, blackberries, blueberries)
- 1 cup fresh strawberries, sliced
- 2 tbsp brown sugar
1 Cut a circle of parchment paper to fit the base of a 10" fluted tart pan with a removable bottom. Place paper in pan and set aside.
2 Stir the flour and icing sugar together in a large bowl until well combined. Using the coarse side of a cheese grater, grate the cold butter into the dry ingredients and work in the shreds with your fingertips until the mixture resembles coarse meal. Using a fork, whisk together the egg yolk, vanilla and ice water in a small bowl; stir into the dry mixture. Bring the mixture together with your hands to form a ball of pastry dough. Roll out the pastry on a floured surface to form a 12" circle and transfer to prepared tart pan, trimming the edges with a sharp knife. Cover pan with plastic wrap and chill for at least 1 hour.
3 Preheat the oven to 400ºF. Prick the base of the pastry all over with a fork and bake for 30 to 35 minutes, until light golden and crisp. Set aside and allow to cool completely before filling.
4 Stir together the mascarpone, honey and vanilla seeds in a small bowl; spread the mixture evenly over the cooled tart shell. Mix all the berries with the brown sugar in a large bowl and carefully pour into the shell over the honey-mascarpone mixture. Slice to serve.