FRESH RASPBERRY BLUEBERRY TART WITH A SHORTBREAD CRUST

FRESH RASPBERRY BLUEBERRY TART WITH A SHORTBREAD CRUST image

Yield 1 12-inch tart

Number Of Ingredients 15

For the crust:
2 1/4 cups plus 2 tablespoons all-purpose flour
Pinch of salt
1/2 cup (firmly packed) light brown sugar
1 cup (2 sticks) cold unsalted butter, cut into tablespoon-sized slices
2 teaspoons almond extract
3 to 4 tablespoons water
For the mascarpone filling:
8 ounces mascarpone
3 tablespoons confectioners' sugar
Finely grated zest of 1 lemon
For the topping:
1 pint fresh blueberries, rinsed and gently tossed in a fine-mesh strainer to remove excess water
1 pint fresh raspberries, rinsed only if necessary and drained in a strainer
Confectioners' sugar for dusting

Steps:

To make the crust: Preheat the oven to 350 with the rack in the center position. Line a heavy-duty baking sheet with foil (see note below). Place the flour, salt, and brown sugar in the bowl of a food processor fitted with the metal blade. Pulse a few times to mix. Add the butter and almond extract to the work bowl and process for about 30 seconds, adding just enough water to make a soft dough. Gather the dough into a ball and place it on the baking sheet. Dust lightly with flour, then cover with a sheet of plastic wrap. Use the palms of your hands to press it into a 12-inch disk, with the edges slightly higher than the center (to contain the filling). Bake for 30 to 35 minutes, or until lightly browned. Allow the crust to cool on a wire rack before filling. To fill the tart: Mix the mascarpone, 3 tablespoons of the confectioners' sugar, and the zest in a small bowl just to combine. Spread over the cooled crust. Scatter the berries over the filling, and just before serving dust with confectioners' sugar.