Fabulous Four Berry Tart (Nut Free)
Impress your guest with this easy summer dessert that only looks fancy.
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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.
Servings: 12