The Queen of Hearts, She Baked a Tart

by Young Victorians

After our fun day of olallieberry picking, we realized we may have picked too many berries, if that’s possible. So after a few days of stuffing our faces with as many raw berries as possible, we had no choice but to don our aprons and start baking. First up on our francophile agenda–a berry fruit tart!

We used a slightly modified version of the Berry Tart with Mascarpone Cream recipe from The Gourmet Cookbook.

What you’ll need:

Baked Tart Shell

9-inch fluted tart pan with removable bottom; alternatively four tartlet pans, also with removable bottoms

1 and 1/3 cups all-purpose flour

2 tablespoons sugar

¼ teaspoon kosher salt

1 stick cold, unsalted butter, cut into small cubes

1 large egg yolk

1 and ½ tablespoons ice water, plus more if necessary

Mascarpone Cream

8 oz. mascarpone of the highest quality you can procure

1/3 cup cold heavy cream

¼ cup sugar


2 tablespoons orange marmalade

2 tablespoons dark berry liqueur, such as blueberry, blackberry or creme de cassis


3-4 cups of washed, dried berries; in our case we used olallieberries

Make the tart shell: Pulse flour, sugar and salt in a food processor. Pulse in butter until mixture resembles coarse meal with some small lumps of butter. Beat together egg yolk and water and pulse until incorporated.

The goal is to get the dough to stick together with the minimal amount of liquid and pulsing as possible. If the dough isn’t holding together, add ½ tablespoon of water at a time until it does–we didn’t need to add any additional water.

Once it’s holding together, turn the dough out onto a lightly floured surface and quickly knead  to help distribute the fat. Gather dough into a ball, flatten it into a disc, then wrap in plastic wrap and refrigerate at least one hour, or until firm.

Roll the dough out into a 13-inch round (or four smaller ones if you’re making tartlets) between sheets of waxed paper. Gently press dough into tart pan (or tartlet pans), then roll the rolling pin over the top of the pan to trim the edges of dough flush with the rim. Refrigerate until firm, about 30 minutes. Preheat oven to 375 degrees.

Lightly prick shell in several places with a fork. Line the shell with foil and fill with pie weights. Bake for 20 minutes. Carefully remove foil and weights and bake shell until golden, 5-10 minutes more. Cool completely on a rack.

Make cream filling: Beat together mascarpone, cream and sugar with an electric mixer at high speed until mixture holds stiff peaks. Spoon filling into cooled baked crust.

Make glaze: Combine jam and liqueur in a small saucepan; then simmer and stir for about two minutes.

Assemble the tart: Gently toss the glaze with the berries and then mound them on the mascarpone cream.

Our tart turned out delicious. So yummy, in fact, that we had it again the next morning for breakfast.



(photos by juliette)