Lightly butter, or lightly spray
with a nonstick vegetable cooking spray, an 8
or 9 inch (20
or 23 cm) tart pan with a removable bottom.
In your food processor, place the flour, sugar, and
salt and process to combine. Add the butter and pulse until the pastry starts to
come together and form clumps (you don't want a solid ball of pastry). Place the
pastry in the prepared pan and, using your fingertips, evenly press the pastry
onto the bottom and up the sides of the pan. (Can use the back of a spoon to
smooth the surface of the pastry.) Gently pierce the bottom of the crust with the tines
of a fork. (This will prevent the pastry crust from puffing up while it
bakes.) Cover and place the pastry crust in the freezer for about 15 minutes to
chill. (This will help prevent the crust from shrinking while it bakes.)
your oven to 425 degrees F (220
degrees C) and place rack in center of oven.
your tart pan on a
larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes; Remove from oven and place on a wire rack to cool
Cream Filling: In
the bowl of
your electric mixer, fitted with the whisk attachment (or with a hand mixer or wire whisk) beat the mascarpone
cheese, heavy whipping
cream, sugar and vanilla extract just until soft peaks form. Spread the
filling in the baked and cooled tart shell, smoothing the top with the back of a
spoon or with an offset spatula. Place in the refrigerator to chill for at least
Topping: In a saucepan, place the blackberries and the jam.
Place over medium heat and, stirring occasionally, bring just to a boil. Reduce
heat to medium low and cook until the blackberries just start to release their
juices (about 3 - 5 minutes). Remove from heat and stir in the lemon juice.
Place in a covered container and refrigerate until chilled.
The Blackberry Topping can be made several days ahead and stored in the
To Serve: You can
spread the chilled Blackberry Topping over the Cream Filling, or you can serve
the Blackberry Topping on the side.
Serves about 8 people.
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1 cup (130
grams) all purpose
1/3 cup (35
grams) confectioners (powdered or icing)
teaspoon (1 gram) salt
1/2 cup (113 grams) cold unsalted butter,
cut into pieces
1/2 cup (4 ounces) (115
(can also use full fat cream cheese)
1/2 cup (120 ml)
cold heavy whipping
cream (cream with a 35-40% butterfat content)
3 tablespoons (25 grams) confectioners' (icing or
powdered) sugar, or to taste
(2 grams) pure
12 ounces (340 grams)
(60 ml) blackberry, red currant, or raspberry jam
1/2 teaspoon freshly squeezed lemon juice or Limencello (optional)