Summer Berry Tart

© Michelle @ Love the Taste
Photo by Michelle @ Love the Taste

This is one of my favorite summer recipes. Everyone loves it, its such a refreshing way to end a summer meal and share with great company.

Tart Crust:
1 cup plain flour
1/4 cup almond meal
1 1/2 Tablespoons castor sugar
1/4 teaspoon salt
1/2 cup unsalted cold butter cut into cubes
1/4 teaspoon almond extract
4-6 Tablespoons of iced cold water

Filling:
1 cup mascarpone cheese
1/3 cup cold heavy cream
1/4 cup sugar
2 small punnets blueberries, washed
2 small punnets strawberries, washed, stalk removed and cut in half
2 Tablespoons of orange marmalade
2 Tablespoon of Grand Mariner liquor
1 Tablespoon of castor sugar

1. In a food processor, combine flour, ground almonds, salt and sugar, pulse to mix. Add butter and pulse until mixture resembles coarse breadcrumbs. Add almond extract to 4 Tablespoons of iced water, then add the almond water to the flour and pulse a few times to incorporate.
2. Add ice water, one Tablespoon at a time, pulsing after each addition, until the dough begins to clump together. Remove the dough from the food processor and form into a ball onto a lightly floured surface. Shape the dough into a disc shape and wrap in plastic wrap and chill for one hour.
3. Remove the dough disc from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 30cm circle, about half a centimetre thick. Flip the dough several times to ensure it is not sticking and keep your surface lightly floured. Carefully place dough into a 23cm fluted tart pan with a removable bottom. Gently press dough into pan; have the dough come up a couple of centimetres up the sides of the tart pan. Poke the bottom of the tart base in several places with a form and put it in the freezer for 30 minutes.
4. Preheat oven to 190°C. Line the tart pan with aluminum foil and leave enough excess to wrap right over the edges so all of the base is covered. Fill with baking weights or rice. Put the tart pan in the oven on the middle rack. Bake for 20 minutes. Remove from oven and remove the weights. Return the tart pan to the oven for 10-15 more minutes – bake until lightly golden. Remove from oven and let cool completely.
5. In a medium bowl, using a hand electric mixer or stand mixer, beat together the mascarpone, cream and sugar at high speed until stiff peaks form, about 1 minute. Scoop mixture into the cooled tart crust and spread so that it is level.
6. Combine marmalade, castor sugar and liqueur into a small saucepan and heat on medium heat until well mixed. Cook down until it has reduced to approximately 3 Tablespoons. Put berries into a bowl and pour the marmalade mixture over the berries. Use a large rubber spatula to gently mix the berries so they are all well coated with the marmalade mixture. Use a slotted spoon to lift up the berries from their bowl and place on the mascarpone cream.

Most importantly, enjoy!

© Michelle @ Love the Taste
Photo by Michelle @ Love the Taste

Recipe from Love the Taste

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