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No. 0419 French Free recipe

Berry-Crowned Cream Tart

Tightly packed raspberries rim this tall, golden tart while blueberries dot the middle over a layer of lightly sweetened mascarpone cream. The thick sweet crust stays crisp around the edges, and a dusting of sugar on the table sets the rustic tone. Perfect for outdoor summer dinners when berries are cheap and sweet.

4.1 from 1,933 cooks

Tart topped with raspberries and blueberries over cream, with strawberries scattered on the table
Photo: Pexels contributor on Pexels
Prep
35 min
Cook
30 min
Total
1 hr 5 min
Serves
8
Level
Medium
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Method 7 steps

  1. Cream the butter and sugar, beat in the egg, then mix in the flour until a soft dough forms. Chill 30 minutes.

  2. Press the dough into a 9-inch tart pan with tall sides, prick the base and chill 15 minutes.

  3. Bake at 350 F for 25 to 30 minutes until deep golden, covering the base with a small sheet of foil if it puffs. Cool completely.

  4. Whip the mascarpone, cream, powdered sugar and vanilla to thick, spreadable peaks.

  5. Spread the cream in the cooled shell, keeping the surface level.

  6. Stand the raspberries in close rings around the edge and fill the center with blueberries.

  7. Dust the tart and serving board lightly with powdered sugar and scatter the strawberries and extra blueberries alongside.

Tap a step to mark it done.

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01 Mini meringue nests topped with strawberries, blueberries and berry jam on an acrylic stand
Cinnamon apple chunks tumbling from a bowl into an unbaked pie crust beside a rolling pin
02 Cinnamon apple chunks tumbling from a bowl into an unbaked pie crust beside a rolling pin
Close view of fresh blueberries and thin lemon slices resting on a pale batter surface
03 Close view of fresh blueberries and thin lemon slices resting on a pale batter surface

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