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Ina Garten Fresh Berry & Mascarpone Tart

Ina Garten Fresh Berry & Mascarpone Tart - recipe card
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A buttery, crisp pastry shell filled with a luscious, creamy mascarpone custard and topped with a vibrant array of fresh berries. Perfectly balanced between tangy cheese, sweet vanilla, and bright fruit, this tart is a showstopping dessert that’s deceptively simple to prepare.

Ingredients

  • For the tart shell: 1 1/4 cups all-purpose flour (160g), plus more for dusting
  • For the tart shell: 1/4 cup granulated sugar (50g)
  • For the tart shell: 1/2 teaspoon kosher salt (2g)
  • For the tart shell: 1/2 cup unsalted butter, cold and cut into small cubes (113g, 1 stick)
  • For the tart shell: 2 to 3 tablespoons ice water (30-45ml)
  • For the mascarpone filling: 1 cup mascarpone cheese, room temperature (226g)
  • For the mascarpone filling: 1/4 cup heavy cream, cold (60ml)
  • For the mascarpone filling: 1/4 cup confectioners’ sugar, sifted (30g)
  • For the mascarpone filling: 1 teaspoon pure vanilla extract (5ml)
  • For the topping: 1/2 cup fresh strawberries, hulled and sliced (75g)
  • For the topping: 1/2 cup fresh blueberries (75g)
  • For the topping: 1/2 cup fresh raspberries (60g)
  • For the topping: 1/2 cup fresh blackberries (60g)
  • For the glaze: 1/4 cup seedless raspberry jam (80g)
  • For the glaze: 1 tablespoon water (15ml)

Instructions

  1. Make the tart shell: In a food processor, pulse together 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt until combined, about 5 pulses. Add 1/2 cup cold cubed unsalted butter and pulse until the mixture resembles coarse meal with pea-sized butter pieces, about 10–12 pulses. This ensures a flaky, tender crust.
  2. Add 2 tablespoons ice water and pulse until the dough barely holds together when pinched. If it’s dry, add the remaining 1 tablespoon water, one teaspoon at a time, pulsing after each. Do not over-process or the crust will be tough. Turn the dough out onto a lightly floured surface, form into a 6-inch disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 days). Chilling relaxes the gluten and prevents shrinkage.
  3. Preheat oven to 375°F / 190°C. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer it to a 9-inch tart pan with removable bottom, pressing gently into the fluted edges. Roll the rolling pin over the top to trim excess dough. Prick the bottom all over with a fork — this prevents air bubbles.
  4. Line the tart shell with a piece of parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Continue baking for 10–12 minutes until the crust is golden brown all over. If the bottom puffs, gently press it down with a spatula. Cool completely on a wire rack, at least 30 minutes.
  5. Make the mascarpone filling: In a medium bowl, combine 1 cup room-temperature mascarpone cheese, 1/4 cup cold heavy cream, 1/4 cup sifted confectioners’ sugar, and 1 teaspoon vanilla extract. Whisk by hand or beat with an electric mixer on medium-low speed until smooth, thick, and creamy, about 2 minutes. Do not over-whip or it may curdle.
  6. Spread the mascarpone mixture evenly into the cooled tart shell, smoothing the top with an offset spatula. Refrigerate for 15–20 minutes to set slightly before adding berries.
  7. Arrange the fresh berries on top: place the sliced strawberries in a single layer, then scatter blueberries, raspberries, and blackberries in a decorative pattern. Overlap slightly for a lush look.
  8. Make the glaze: In a small saucepan, combine 1/4 cup seedless raspberry jam and 1 tablespoon water. Warm over low heat, stirring, until thinned and smooth, about 2 minutes. Strain through a fine-mesh sieve to remove any solids, then let cool for 2 minutes.
  9. Using a pastry brush, gently glaze the berries with the warm jam mixture, taking care not to dislodge them. This adds shine and helps preserve the fruit.
  10. Refrigerate the assembled tart for at least 30 minutes before serving to allow the flavors to meld. To serve, remove the pan ring and slice with a sharp knife.

Notes

Storage: Store leftover tart in the refrigerator, loosely covered, for up to 2 days. The crust will soften slightly from the filling. Freezing: The baked, unfilled tart shell can be frozen for up to 1 month, well-wrapped. The assembled tart should not be frozen. Reheating: The tart is served cold; do not reheat. For best texture, remove from the refrigerator 10 minutes before serving.

Nutrition

Keywords: fresh berry tart, mascarpone tart, Ina Garten, berry dessert, easy tart recipe, summer fruit tart, baked tart shell, cream cheese tart, mixed berries, shortbread crust, spring dessert, entertaining dessert

Find it online: https://inagartendishes.com/ina-garten-fresh-berry-mascarpone-tart/