I had lots of berries! I can only eat a few with my Greek yogurt for breakfast or lunch, so I decided to make a berry tart that Brad and Federico would enjoy for dessert.I always keep sweet tart dough in my freezer (my recipe makes enough for three 9" tarts, so when I make it, I freeze two disks of dough for later), so I was half way there. For those of you who don't have it, here is the dough recipe:
1 cup plus 2 T unsalted butter, room temperature
1 cup sugar
1/4 t. salt
2 large eggs at room temperature
3 1/2 cups flour
Using a mixer, combine butter, sugar, salt, and mix on medium speed until smooth. Mix in eggs, one at a time. Scrape down sides of bowl. Add flour all at once, and mix on low, just until incorporated. On a lightly floured surface, divide dough into 3 balls, and shape each ball into a flattened disk. Wrap with plastic wrap and chill at least 2 hours or overnight.
When ready to make tart, place dough on a floured surface, and roll out to 1/8" thickness, and two inches larger than pan you are using. Fold dough, spread it into tart pan, pressing gently into place on bottom and sides of pan. Trim dough from top of pan with a knife, and chill dough in fridge or freezer for 15 minutes. Then poke holes in the crust with a fork.
Any remaining dough can be frozen for future use.
Bake the shell covered in foil with pie weights for 10 minutes at 350, then another 10-15 minutes after removing foil and weights. Cool on a rack.
8 oz. cream cheese (room temp
4 oz. mascarpone (room temp)
1/2 c. sugar
1 t. vanilla
You can use all cream cheese, but I had some mascarpone, and this gives the filling a creamier, texture. Beat cheeses until smooth. Add sugar and vanilla, and beat on high speed for 2-3 minutes. Spread into cooled tart shell. Top with berries. I used blueberries, blackberries and strawberries, but any combination of your favorites will work. Brush top of berries with 2 T. of melted apple jelly for a shiny glaze.