Fabulous Four Berry Tart (Nut Free)
Why You’ll Love It!
Summertime . . . and the living’ is easy.
And the desserts should be too. This is the time for lounging by the pool. And lazy drinks on the patio. Not for slaving away in the kitchen.
This Fabulous Four Berry Tart relies on fresh summer berries to steal the show. And while there is some baking involved, you’ll only need that oven on for thirty minutes tops.
And your friends will definitely be impressed when you present them with this Fabulous Four Berry Tart. You got this, I promise.
How to Make Fabulous Four Berry Tart:
Here are your step by step instructions for the Fabulous Four Berry Tart.
The crust
Start by making the shortbread crust. You could use traditional pie crust. Or even a graham cracker crust. But I love the combination of flaky, buttery shortbread with the berries.
Don’t let shortbread scare you away. It’s one of the easiest crusts you can make.
Beat together 1/2 cup room temperature butter and 1/2 cup confectioner’s sugar with an electric mixer. I use my Kitchen Aid for just about everything and this is no exception. Beat until light and fluffy–about three to five minutes. Then add in the orange extract. Finally, add the flour in three sections, mixing well to incorporate after each addition.
Transfer the dough to plastic wrap and refrigerate for 1 hour.
After the dough is chilled, preheat the oven to 350 degrees. Roll out the dough on a floured surface. (I roll right on my quartz countertops). You don’t want the dough to be too thin or it will crack. Aim for about 1/3 of an inch thick. (No, you don’t have to actually measure).
Then transfer the dough to a 10 inch tart pan with a removable bottom (like this one). Poke tiny holes with a fork to prevent air bubbles and bake for 15-20 minute until lightly golden brown. You will know when this delicious crust is ready because your mouth will be watering. Mine’s watering just just thinking about it. And sadly, the Fabulous Four Berry Tart from these photos is long gone.
Let the crust cool completely.
The filling
While the crust is cooling you can wash and dry your berries and slice up your strawberries. I usually cut mine in quarters so they are similar to the size of the other berries. Go ahead and taste the berries now. If they aren’t quite sweet enough, toss with two tablespoons os sugar. But remember, you will be coating them with a sweet glaze, so don’t go overboard. Unless you like really sweet things. Then by all means, sweeten those bad boys up. Pop them back in the fridge to stay cool.
Then combine the mascarpone cheese, sugar and lemon juice in the bowl of a stand mixer. Mix on low until well-combined. Add the whipping cream and beat on high for three to five minutes until light and fluffy. Spread evenly into the cooled tart shell and refrigerate at least two hours.
The glaze
Finally, the piece of this dessert that makes it look so fancy is the shiny, glossy glaze. And it starts with strawberry jam. Pick a good quality seedless jam for best results. Add jam to a microwave safe dish and heat on HIGH for about thirty seconds. Stir in orange juice and whisk to combine. Then brush over berries.
Enjoy It!
This tart is perfect for backyard barbecues and dinner parties. But its easy enough to make on a Sunday afternoon.
Enjoy with a crisp glass of sauvignon blanc.
Happy Eating!
P.S. Find more delicious dessert recipes here.
Fabulous Four Berry Tart (Nut Free)
Ingredients
Shortbread Crust
- 1/2 cup salted butter, room temperature
- 1/2 cup confectioners' sugar
- 1/2 tsp orange extract
- 1 cup all-purpose flour
Filling
- 1 8 oz. package mascarpone cheese, softened
- 1/2 cup sugar
- 2 tbsp fresh-squeezed lemon juice
- 1 cup heavy whipping cream
- 1/2 pint 1 cup fresh blackberries
- 1/2 pint 1 cup fresh raspberries
- 1/2 pint 1 cup fresh blueberries
- 1/2 pint 1 cup fresh strawberries, sliced
- 1 tbsp sugar, optional
Glaze
- 1/4 cup strawberry jam
- 1 tbsp orange juice
Instructions
Shortbread Crust
- In a mixing bowl, cream butter and sugar until light and fluffy with electric mixer. About 3 minutes.
- Add orange extract and continue mixing for 1 minute.
- Add flour little at a time, mixing until thoroughly combined.
- Cover bowl with plastic wrap and chill for 1 hour.
- Preheat oven to 350 degrees.
- Turn dough out on a lightly floured board and roll out to 1/3″ thickness.
- Line a tart pan (10″ x 1″ high with removable bottom) with the dough.
- Prick dough with a fork and place in a preheated oven at 350 degrees.
- Bake for 15- 20 minutes or until golden brown.
- Remove from oven and cool.
Filling
- Wash and dry berries. Slice strawberries. Sweeten with sugar if needed. Refrigerate until needed.
- In large bowl, beat mascarpone, 1/2 cup sugar and lemon juice with electric mixer on low speed until blended. Add whipping cream; beat on high speed 3 to 5 minutes or until light and fluffy. Spread mixture evenly in tart shell.
- Refrigerate at least 2 hours.
- Arrange berries on chilled filling.
Glaze
- In small microwavable bowl, microwave jam uncovered on High about 30 seconds or until warm. Stir in orange juice and optional sugar if berries aren’t sweet enough. Whisk well. Brush glaze over berries.
