Food & Entertaining - Garden to Table
Fresh berry tart with honey mascarpone
The sweet flavours of summer berries come together in this decadent honey mascarpone tart.
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 together the flour and icing sugar in a large bowl until combined.
3 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.
4 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.
5 Cover the pan with plastic wrap and chill for at least 1 hour.
6 Preheat the oven to 400ºF.
7 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.
8 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.
9 Carefully slice and serve immediately.
- Page 1: Ingredients
- Page 2: Directions