- 1½ cups all-purpose flour
- ½ cup icing sugar
- ½ 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 liquid honey
- Seeds from one vanilla bean
- 4 cups mixed fresh berries (raspberries, blackberries, wild blueberries)
- 1 cup fresh strawberries, sliced ¼" thick
- 2 tbsp brown sugar
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.
Stir together the flour and icing sugar in a large bowl until 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. 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 the pan with plastic wrap and chill for at least 1 hour.
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. Allow the crust to cool completely before filling.
Stir together the mascarpone, liquid honey and vanilla seeds in a small bowl; spread the mixture over the base of the cooled tart shell. Combine the berries with the brown sugar in a large bowl and pour into the shell over the honey-mascarpone mixture, piling the tart high. Carefully slice and serve immediately.