I made this on a recent gloomy day and posted the photo on Facebook. Several “friends” requested the recipe. So, here it is. I cheat and use a ready-made tart crust. Nonetheless I will include the pastry dough recipe. I also ad lib lots. No blackberries, add more strawberries etc. No cassis. Try Grand Marnier.
sweet pastry dough (recipe follows)
pie weights or raw rice for weighting shell
1 cup mascarpone
1/3 cup well-chilled heavy cream
1/4 cup sugar
1 1/2 cups small strawberries
1 cup rasberries
1 cup blueberries
1 cup blackberries
2 tablespoons sweet orange marmalade
2 tablespoons dark berry liqueur such as blackberry, cassis..
Preheat oven to 375 degrees F.
On a floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch tart pin with a removable fluted rim. Roll rolling pin over top shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill about 30 minutes or until firm.
Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice. Bake shell until golden, abut 10 minutes more, and cool completely in pan on rack. Shell may be made a day ahead and kept in pan, loosely covered, at room temperature.
In a bowl with a whisk or an electric mixer beat together mascarpone, cream and sugar until it holds stiff peaks. Spoon mixture into shell, spreading evenly.
Quarter strawberries and in a large bowl combine with remaining berries. In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries. With a rubber spatula gently stir berries to coat evenly. Mound berries decoratively on mascarpone cream.
Tart may be assembled 2 hours ahead and chilled. Bring to room temp and remove side of pan before serving. Serves 6 to 8.
SWEEP PASTRY DOUGH
1 stick (1/2 cup) cold unsalted butter
1 1/3 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg yolk
1 1/2 tablespoons ice water
Cut butter into 1/2 inch cubes. In a bowl with your finger tips or pastry blender blend together four, sugar, salt and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-sized) lumps. In small bowl or cup stir together yolk and ice water. Drizzle yolk mixture over flour mixture until incorporated and gently form mixture into a ball. Turn ball onto floured work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour. Makes enough dough for a single crust 9 inch pie of9 to 11 inch tart.