Celebrate summer berries with a fresh berry tart easy enough for new bakers.
This is the tart.
As my father says, “don’t change a thing.”
Elise Bauer
It’s actually much easier to make than it looks!
(Who wants a chewy crust?
An Easy, No-Roll Crust
No need to roll it out.
Elise Bauer
you could just press the crumbly dough mixture directly into the pan.
Then you pre-bake the crust until golden brown.
Then comes the filling.
Elise Bauer
A Glaze Lends a Glistening Finish
Finally, the berries.
I admit my decorating chops aren’t quite Martha level, but whatever.
Bake it until the color turns from blonde to brown, but not burnt.
Elise Bauer
Pulse a couple times to combine.
Add the egg and vanilla extract.
Lightly grease the inside of a tart pan (with removable bottom) with butter.
Elise Bauer
Put the tart pan in the freezer for 1 hour.
Place the oven rack in the middle of the oven.
Fill with pie weightsdry beans or ceramic or stainless pie weights.
Elise Bauer
Place a shallow baking pan on the bottom rung of the oven to catch drippings.
Put the tart pan in the oven on the middle rack.
Bake for 20 minutes.
Elise Bauer
Remove from oven and remove the pie weights.
Poke the bottom of the crust with the tines of a fork.
Return the tart pan to the oven for 10 to 15 more minutes.
Elise Bauer
Bake until golden brown.
Remove from oven and let cool completely.
Scoop the mixture into the tart crust, and spread it so that it is level.
Elise Bauer
Arrange the berries on top of the mascarpone mixture in the tart crust.
Using a pastry brush, brush the jelly mixture over the berries for a glossy sheen.
Remove the rim of the tart pan before serving.
Elise Bauer
Store covered in the refrigerator for 1 to 2 days.
Add the fruit and glaze the day of serving.
Elise Bauer
