For the tart shell:
1¼ C all-purpose flour
¼ C powdered sugar
⅛ tsp salt
1 stick (4 oz) unsalted butter, slightly softened
For the filling:
1 C mascarpone cheese (about 8 oz)
⅓ C chilled heavy cream
⅓ C sugar
1 C raspberries
1 C blackberries
2 Tbsp apricot jam
2 Tbsp Grand Marnier (optional)
Preheat oven to 350 degrees. In a food processor, combine the flour, powdered sugar and salt until well-combined. Add the butter and process until it forms a ball. Roll out the dough into a 12-inch round and fit into a 10-inch tart pan with a removable base. Take care to push the crust all the way up and into the fluted edges of the pan. Poke all over with a fork and bake 10 to 12 minutes. Cool completely.
In a bowl with a whisk or an electric mixer, beat together the mascarpone, cream and sugar until smooth and combined. Spread the mixture evenly in the bottom of the pan, and arrange the berries on top.
In a small saucepan, heat the apricot jam and Grand Marnier (if using) until syrupy. Turn off the heat and cool slightly until warm to the touch. Brush onto the berries. Serve. Makes 8 to 10 servings.
Recipe and photo courtesy ofthewoksoflife.com.