Summer Berry and Mascarpone Tart*

Recipe from Grill meets Girl 

16oz mascarpone cheese – room temperature

2/3-cup heavy whipping cream

½ cup plus 1tablespoon fine sugar

1-teaspoon vanilla

2 cups strawberries topped and halved

1 cup each blueberries, raspberries, blackberries

2 tablespoons sweet orange marmalade

2 tablespoons Grand Marnier (optional)

1 ready to use piecrust

Loose-bottomed tart pan – 9 inch

Sprinkle piecrust with 1 tablespoon of sugar and roll out to fit tart pan.   Chill crust for 20 minutes.   Line crust with parchment paper and pie weights (use oven proof ramekins if you don’t have pie weights) Bake for 10 minutes at 375, remove weights and continue baking until golden color another 10 minutes.   Cool completely.

Whip cream gradually adding the sugar. Add vanilla and fold cream mixture into the mascarpone.   Spread mixture into cooled tart shell, chill for an hour.

Mix berries together in a bowl.   Melt the marmalade and Grand Marnier in a saucepan.   Cool slightly then pour over berries. Stir gently to coat, and then mound the berry mixture on top of mascarpone and cream mixture.   Refrigerate until ready to serve.  

It's All Delicious Notes: *Adapted from Gourmet July 1998