Ina Garten Fresh Berry & Mascarpone Tart

Ina Garten fresh berry & mascarpone tart, an easy no-roll dessert, starts with a shortbread crust you just press into the pan. She whips mascarpone with Grand Marnier and Cognac, then piles on fresh berries for a make ahead dinner party treat.

Press the crust into the pan with a metal measuring cup, not your fingers, so it bakes evenly all the way across. Assemble the tart a few hours before guests arrive and leave it at room temperature.

Source: Go-To Dinners (2022)

Ina Garten Fresh Berry and Mascarpone Tart

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

630

kcal

A buttery shortbread shell pressed into the pan and blind-baked until golden, then filled with mascarpone beaten smooth with Grand Marnier and Cognac. Piles of fresh strawberries, raspberries, and blueberries finish it off.

Ingredients

• 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  

• ½ cup sugar
  

• Kosher salt
  

• ½ teaspoon pure vanilla extract
  

• 1¾ cups all-purpose flour
  

• 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

Directions

• Preheat: Preheat the oven to 350 degrees.
• Make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, sugar, and ¼ teaspoon salt on low speed. Mix just until combined. Add the ½ teaspoon vanilla and, with the mixer still on low, slowly add the flour. Mix just until the dough starts to come together. If the dough is dry, add 1 tablespoon water.
• Press and chill: Transfer to a 10-inch-round tart pan with a removable bottom and press into the bottom and sides of the pan. Refrigerate for 15 minutes.
• Blind bake: Butter one side of a 12-inch square of aluminum foil and place it, buttered side down, directly on the pastry. Fill the foil with pie weights, dried beans, or rice. Bake for 20 minutes. Remove the foil and weights, prick the tart all over with a fork. Bake for 15 to 20 minutes, until the crust is lightly browned. Set on a rack to cool.
• Fill and top: For the filling, place the mascarpone, the ½ cup sugar, Grand Marnier, Cognac, and the 1 teaspoon vanilla in the bowl of an electric mixer. Fit the paddle attachment and mix on medium-high speed, until smooth and slightly fluffy. Remove the rim of the tart pan, transfer the tart shell to a flat serving plate, and spread the filling evenly in the shell. Arrange the berries artfully on top. Serve at room temperature.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, KitchenAid Artisan 5-quart stand mixer, Mrs. Anderson's ceramic pie weights, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this tart ahead of time?

You can assemble the whole thing a few hours before serving and keep it out on the counter. The crust stays crisp for about 4 to 6 hours after filling. If you need more time, bake the shell a day ahead, wrap it tightly, and fill it the day you plan to serve.

What can I use instead of Grand Marnier and Cognac?

Triple Sec or Cointreau works in place of Grand Marnier since they are both orange liqueurs. Any brandy works instead of Cognac or Armagnac. For an alcohol-free version, use 1 tablespoon fresh orange juice and half a teaspoon of orange zest instead.

Can I use different berries or fruit?

Any combination of fresh berries works here. Sliced peaches or blackberries are good in summer. Stay away from watery fruits like watermelon or canned fruit, because they will make the filling soggy.

Do I need pie weights for blind baking?

Pie weights give the best results, but dried beans or uncooked rice do the same job. Without any weight, the crust puffs up and will not hold the filling evenly. Line the dough with buttered foil before adding the weights so nothing sticks.

How do I know when the shortbread crust is done?

Look for a light golden brown all over, with slightly darker edges. The crust should feel firm and dry to the touch, not soft or doughy. If the center still looks pale after the second bake, give it another 3 to 5 minutes.