Perfectly Patriotic {Fresh Berry Tart}

I’m slowly easing back into the rhythm of “normal life” after graduation and our big summer trip. I made this fresh berry tart last week and it was absolutely delicious! It is the perfect not-so-sweet addition to your holiday week menu.

Fresh Berry & Mascarpone Tart

Go to Dinners
Makes one 10″ tart

Pastry

  • 12 tablespoons unsalted butter, at room temp
  • 1/2 c sugar
  • salt
  • 1/2 tsp vanilla extract
  • 1 3/4 c all purpose flour

Filling

  • 16 oz mascarpone cheese
  • 1/2 c sugar
  • 1 1/2 T grand marnier
  • 1 tsp cognac or brandy
  • 1 tsp vanilla extract
  • 1 pint fresh strawberries, hulled and sliced
  • 1/2 pint fresh raspberries
  • 1/2 pint fresh blueberries
  1. Preheat the oven to 350.
  2. In an electric mixer, beat the butter, sugar and 1/4 tsp salt on low until just combined (Don’t whip). Add the 1/2 tsp vanilla and, with the mixer on low, slowly add the flour. Mix just until the dough starts to come together. If dry, add 1 T water. Transfer to a 10″ round tart pan with a removable bottom and press into the bottom and sides of the pan. Refrigerate for 15 minutes.
  3. Butter one side of a 12″ square of aluminum foil and place it, buttered side down, directly on the pastry. Fill with pie weights, dried beans or rice. Bake for 20 mins, remove the foil and weights, prick the tart all over with a fork, and bake for 15-20 minutes, until the crust is lightly browned. Set on a rack to cool.
  4. For the filling, place the mascarpone, 1/2 c sugar, grand marnier, cognac/brandy, and vanilla in the bowl of the mixer. Mix on med-high until smooth and slightly fluffy. Remove the rim of the tart pan, transfer the shell to a flat serving plate, and spread the filling evenly in the shell. Arrange the berries artfully on top. Serve at room temp.

Notes

  • The best price on mascarpone cheese around here is Trader Joe’s.
  • I didn’t do a good job pressing the dough all the way up the sides and flattening on the bottom. Be better than me. :-)
  • You can assemble the tart a few hours ahead and leave at room temp. I waited to add the berries until just before serving.

I’m off to make one of our breakfast faves now…

On the agenda for the rest of the day is reading in the pool and getting all of our flags out. Enjoy your day!

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