Puff Pastry Tart:  Roll out the puff pastry to fit an 14 x 4 inch (35 x 10 cm) tart pan.  Gently place the pastry into the bottom and up the sides of the tart pan.  Prick the bottom of the pastry with the tines of a fork.  (If making individual tarts roll the pastry into a 10 x 10 inch square (25 x 25 cm) and cut out four - 5 inch (12.5 cm) squares.  Press each square into a 4 inch tart pan and prick the bottoms of the puff pastry with the tines of a fork.)  Cover and refrigerate until well chilled (30 minutes to an hour.) 

Preheat oven to 400 degrees F (205 degrees C) and place the rack in the center of the oven.  Place the tart pan on a larger baking sheet and with a pastry brush, brush the puff pastry with the glaze.  Bake for 15 minutes.  Reduce the oven temperature to 350 degrees F (177 degrees C) and continue to bake the tart shell for a further 5 minutes, or until the shell is golden brown.  Remove and place on a wire rack.

Set the oven to broil.  Dust the edges of the puff pastry with a thin layer of confectioners' (powdered or icing) sugar.   Place the tart shell under the broiler until the edges have caramelized.  (Do not burn.) 

Cream Filling:   In a large bowl, beat the mascarpone or cream cheese until fluffy and smooth.  Add the heavy whipping cream, sugar, and vanilla and beat until soft peaks forms.  Just before serving, spread or pipe the cream on the tart shell and top with fresh berries or cut up fruit.  Serve immediately.

Note:  You can make the puff pastry shell several hours in advance but do not fill with the cream and fruit until you are ready to serve.

Makes one - 14 x 4 inch (35 x 10 cm) tart, one 8-9 inch (20-23 cm) tart,  or four - 4 inch (10 cm) tarts.