This berry mascarpone tart is delicious, easy to make and doesn’t require to many ingredients. With a buttery crust, creamy mascarpone cheese hinted with orange zest & vanilla bean and lots of fresh berries it is luscious and takes so little effort to make.
It’s so easy & fresh
This berry tart is super easy. It does not require a lot of work and it has simple ingredients. I use salted butter, all purpose flour and not too much confectioner’s sugar for the shortbread crust. Creamy mascarpone with hints of vanilla & orange, strawberry jam and lots of berries create the topping. It comes out absolutely delicious and is fresh and luscious.
The shortbread crust
The shortbread crust is super easy to make. Just mix the butter, flour and confectioners sugar together using a hand mixer or a tabletop one. (Images 1 + 2) Press the dough on your tart pan using your hands. Make sure it it is evenly spread all over and edges are even, about 3 mm/8 ″ thick. I like to trim the edges with a knife to have that sharp edge. I add any excess dough on top of any thin parts and press again.
What about the toppings
I love using berries for this tart, hence the name. My go-to are strawberries and blueberries. They are very easy to prepare. I wash, clean and cut the strawberries in half and place them in a bowl. I do the same minus the halving for the blueberries. Then I juice a couple of oranges, pour the juice all over the berries and let them sit for a while ( 5). At least as long as the crust is baking and totally cooling. Using my mixer I whip up and fluff the mascarpone with a cup of heavy cream, vanilla (6 + 7) and at the very end zest from the two oranges (8).
Once the crust is cooled completely (9) I spread all the mascarpone mix evenly all over (10). Then I add a generous layer of strawberry jam (11) and I top it of with an abundance of strawberries and blueberries (12).
Tips & Tricks
- If you don’t like berries you can substitute with any fruit you like and any jam you like. Fresh ripe pears would be delicious over a fig jam.
- If you can’t find mascarpone cheese try using cream cheese. Blend 8 ounces softened cream cheese with 1/4 cup whipping cream or blend 8 ounces softened full fat cream cheese with 1/4 cup softened butter and 1/4 cup cream.
- I use salted butter in everything and will only use unsalted if the recipe is very specific about it. I love salted butter so much! I just regulate the amount of salt I add in the recipe if I have to. Also salted butter keeps longer (not that it needs too, we eat it before it has the chance to age).
- If you like my shortbread crust, check out my Lemon & Ginger Tart. It has a delicious tangy, lemon filling.
Equipment
- a mixer (hand mixer or tabletop)
- a citrus squeezer
- A 11 inch tart pan
Ingredients
For the shortbread crust
- 1 cup salted butter softened 2 sticks
- 2 cups all-purpose flour
- 1/2 cup confectioner’s sugar
For the toppings
- 2 cups mascarpone cheese Leave it out for an hour before mixing.
- 1/2 cup heavy cream or half and half
- 1 vanilla bean or 1 tsp vanilla extract
- 2 tsp confectioner’s sugar
- 2 oranges juice and zest
- 4 cups strawberries cut in half
- 1 cup blueberries
Instructions
Make the crust
- Preheat oven to 350º F.
- Using a mixer (hand or regular) mix together butter, flour, and confectioner’s sugar, 2-3 min.
- Add dough to the tart pan and press all over, and up the edges until it is evenly distributed. Trim edges with a knife if you have to and add the extra dough to any bald or thin patches.
- Bake for approximately 20-25 minutes, or until lightly golden brown.
- Remove from oven and allow to cool completely before filling.
Prepare the fillings
- Wash and clean the strawberries and cut the in half. Place them in a bowl and add the juice of the two oranges all over. Let them sit until the dough is cooled.
- Using a mixer in medium speed beat the mascarpone cheese with the heavy cream and the vanilla. Add the orange zest. Keep beating mixture for 1-2 min until everything is incorporated well, about 2 min.
- Spread the mascarpone mix evenly all over the tart crust.
- Add an even, thin layer of the strawberry jam on top of the mascarpone.
- Arrange the berries in a pattern of your choice. Enjoy!
Notes
- I like using vanilla bean but it can be very expensive. So I alternate between vanilla extract, vanilla powder and bean. Vanilla powder gives a really concentrated flavor, so if you’re substituting powder for beans, or extract in recipes, use ½ tsp of ground powder for 1 bean, or ½ teaspoon of ground powder for every teaspoon of extract.
- If you can’t find mascarpone cheese try using cream cheese. Blend 8 ounces softened cream cheese with 1/4 cup whipping cream or blend 8 ounces softened full fat cream cheese with 1/4 cup softened butter and 1/4 cup cream.
Nutrition
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