Ina Garten Fresh Berry & Mascarpone Tart

Ina Garten Fresh Berry & Mascarpone Tart is made with unsalted butter, sugar, kosher salt, pure vanilla extract, all-purpose flour, Italian mascarpone cheese, Grand Marnier, Cognac or brandy, fresh strawberries, fresh raspberries, and fresh blueberries. This delicious tart recipe creates a traditional dessert that takes about 100 minutes to prepare and can serve up to 8 people.

This Fresh Berry & Mascarpone Tart Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

FOR THE PASTRY:

• 12 tablespoons (1½ sticks) unsalted butter, at room temperature
• ½ cup sugar
• Kosher salt
• ½ teaspoon pure vanilla extract
• 1¾ cups all-purpose flour

FOR THE FILLING:

• 16 to 18 ounces Italian mascarpone cheese
• ½ cup sugar
• 1½ tablespoons Grand Marnier
• 1 teaspoon Cognac, Armagnac, or brandy
• 1 teaspoon pure vanilla extract
• 1 pint fresh strawberries, hulled and sliced ¼-inch-thick lengthwise
• ½ pint fresh raspberries
• ½ pint fresh blueberries

How To Make Fresh Berry & Mascarpone Tart?

1. Make the Pastry: In an electric mixer with the paddle attachment, mix 170 g (12 tablespoons) unsalted butter, 100 g (½ cup) sugar, and 1 pinch kosher salt on low speed until combined. Add 2.5 ml (½ teaspoon) vanilla extract and continue mixing on low while adding 220 g (1¾ cups) all-purpose flour. If the dough is too dry, add 15 ml (1 tablespoon) water. Press the dough into a 10-inch tart pan with a removable bottom. Refrigerate for 15 minutes.
2. Bake the Crust: Preheat your oven to 350°F (175°C). Butter one side of a 30 cm (12-inch) square aluminum foil and place it, buttered side down, on the pastry. Add pie weights, dried beans, or rice. Bake for 20 minutes. Remove the foil and weights, prick the tart all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Cool on a rack.
3. Make the Filling: In the mixer, combine 450 to 500 g (16 to 18 ounces) mascarpone cheese, 100 g (½ cup) sugar, 22 ml (1½ tablespoons) Grand Marnier, 5 ml (1 teaspoon) Cognac or brandy, and 5 ml (1 teaspoon) vanilla extract. Mix on medium-high speed until smooth and slightly fluffy.
4. Assemble the Tart: Remove the tart pan rim and transfer the tart shell to a serving plate. Spread the filling evenly in the shell. Arrange the fresh strawberries, raspberries, and blueberries artfully on top.
5. 5. Serve: Serve the tart at room temperature.

Recipe Tips:

• Chill the Dough: After pressing the dough into the tart pan, chill it in the refrigerator. This helps the dough set and prevents shrinking during baking.
• Blind Bake with Care: When blind baking the crust, use pie weights or dried beans evenly over the foil. This keeps the crust flat and evenly cooked without puffing up.
• Do Not Overmix the Filling: Mix the mascarpone filling just until it’s smooth and creamy. Overmixing can make the filling runny and affect its texture.
• Use Fresh, Ripe Berries: Choose fresh and ripe strawberries, raspberries, and blueberries for the best flavor. Arrange them carefully on top of the filling for a beautiful presentation.
• Serve at Room Temperature: Allow the tart to come to room temperature before serving. This makes the filling soft and creamy, which enhances the dessert’s texture.

How To Store Leftovers?

• Refrigerate: Let the Fresh Berry & Mascarpone Tart cool completely to room temperature. Then, place it in an airtight container and refrigerate for up to 2 days. Before serving, allow it to sit at room temperature for a while to soften the filling.

Nutrition Facts

Serving Size: 1 slice (about 1/8th of a 9-inch tart)

• Calories: 345 kcal
• Total Fat: 16.3 g
• Saturated Fat: 9.7 g
• Cholesterol: 118 mg
• Sodium: 551 mg
• Potassium: 133 mg
• Total Carbohydrate: 46.7 g
• Dietary Fiber: 1.7 g
• Sugars: 15 g
• Protein: 5.1 g

Try More Ina Garten Recipe:

• Ina Garten Rum Raisin Ricotta Ice Cream
• Ina Garten Coffee Chocolate Chip Ice Cream Sandwiches
• Ina Garten Chocolate-dipped Brown Sugar Shortbread
• Ina Garten Tuscan Baked Apples
• Ina Garten White Chocolate Toffee