This mixed berry tart is delicious, easy to make, and doesn’t require too many ingredients. With a buttery crust, creamy mascarpone cheese hinted with orange zest & vanilla bean, and lots of fresh berries, it is luscious and a real treat.
It's so easy & fresh
This mixed berry tart is super easy. It does not require a lot of work, and it has simple ingredients. It comes out absolutely delicious and is fresh and luscious.
- Strawberries and blueberries
- Mascarpone cheese
- Strawberry jam
- Heavy cream
- Vanilla bean
- Salted butter
- All-purpose flour
- Confectioner’s sugar
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
Wash, clean, and cut the strawberries in half and place them in a bowl. Wash and drain the blueberries. Add the juice of a couple of oranges all over the berries and let them sit while you make the crust.
Preheat oven to 350º F.
Mix the butter, flour, and confectioners sugar together using a hand mixer or a tabletop one.
Press the dough on your tart pan using your hands. Make sure it is evenly spread all over and the 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. Bake for 20 minutes, until it is a light golden color.
Whip up and fluff the mascarpone with ½ cup of heavy cream, paste from the vanilla bean. At the very end add the zest from the two oranges.
Once the crust is cooled completely spread all the mascarpone mix evenly all over.
Add a generous layer of strawberry jam.
Top it off with an abundance of strawberries and blueberries.
Tips & substitutions
- If you don't like berries, you can substitute them with any fruit you like and any jam you like. Fresh ripe pears would be delicious over a fig jam.
- Instead of mascarpone cheese, use cream cheese. Blend 8 ounces softened cream cheese with ¼ cup whipping cream or blend 8 ounces softened full fat cream cheese with ¼ cup softened butter and ¼ cup cream.
- I use salted butter in everything and only use unsalted if the recipe requires it. I regulate the amount of salt I add to the recipe if I have to. You can absolutely use unsalted butter. Just add ½ tsp salt in the flour mix.
You may also try:
- This lemon & ginger tart has a deliciously tangy lemon filling.
- Portokalopita - Greek orange phyllo cake is a decadent syrupy Greek dessert.
- This easy apple pie has granny smith apples and fresh rosemary.
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Berry Mascarpone Tart
- a mixer (hand mixer or tabletop)
- a citrus squeezer
- A 11 inch tart pan
For the shortbread crust
- 1 cup salted butter 2 sticks softened
- 2 cups all-purpose flour
- ½ cup confectioner’s sugar
For the toppings
- 2 cups mascarpone cheese softened. Leave it out for an hour before mixing.
- ½ cup heavy cream or half and half
- 1 vanilla bean or 1 tsp vanilla extract
- 2 teaspoons confectioner’s sugar
- 2 oranges juiced and zested
- 4 cups strawberries cut in half
- 1 cup blueberries
- 1 cup strawberry jam
- Wash and clean the strawberries and cut them in half. Place them in a bowl and add the juice of the two oranges all over and let them sit. Wash and drain the blueberries.
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 filling
- 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 layer of the strawberry jam on top of the mascarpone.
- Arrange the berries in a pattern of your choice. Enjoy!
- I like using vanilla beans 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.