With the amount of effort that goes into creating any fruit tart, it can’t help but be marriage material. It’s been a while since I’ve posted here, but I couldn’t sneak through summer without whipping up a pretty little berry tart. This recipe will use up all your berries, plus more, so it’s a nice salute to late August. Sigh, how is time moving this fast?
This recipe is adapted from Test Kitchen. I used additional berries instead of the stone fruit they called for and changed the ratio of crust to berry (more crust equals more love!), especially this one since it’s made with brown butter.
- 2 2/3 cups all purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 1/4 cup unsalted butter
- 4 tbsps cold water
- 1/3 cup (2 ounces) white chocolate chips
- 1/4 cup whipping cream
- 1 teaspoon lime zest plus the juice of 2 limes
- 3/4 cup mascarpone cheese
- Pinch salt
- 6 cups of mixed berries (I used blueberries, strawberries, blackberries, raspberries, red currants)
- 1/3 cup apricot preserves
- Fresh mint leaves
Preheat oven to 350 degrees. Whisk flour, sugar, and salt in a bowl and set aside. Melt butter in a saucepan over medium high, stirring occasionally until foam dissipates. Cook the butter, stirring with a heatproof spatula for about 3 minutes until milk solids are golden brown and have a nutty aroma. Remove pan from heat and add water. When the bubbling subsides, add butter to flour mixture and stir until incorporated. Transfer dough to a 10-inch tart pan with a removable bottom and let sit for 10 minutes.
Evenly press the dough over the bottom of the pan and up the sides. Use 1/3 of the dough for the sides. Plan pan on a wire rack set into a rimmed baking sheet and bake until crust is golden brown, around 25 to 30 minutes. Let the crust cool for about an hour, then leave out a room temperature.
Microwave white chocolate, cream, lime and salt in a bowl until chocolate chips are melted. Whisk in one third of the mascarpone and 6 teaspoons lime juice, then remaining mascarpone. Pour filling into the tart shell and spread evenly.
Pick out the most photogenic berries from your pints. Evenly space them around the edge of the tart and work inward, making a cute pattern and covering up all of the filling if possible. Sprinkle with fresh mint leaves.
Microwave the apricot preserves and remaining 1 teaspoon of lime juice until liquid. Strain mixture through sieve. Gently paint the glaze onto the berries using a pastry brush. Refrigerate tart for 30 minutes. After this, you can remove the outer ring of your tart pan, slice and serve. The tart can be refrigerated for around 24 hours.