Berry Tart With Mascarpone Cream Recipe

* enough to make a 9- to 11-inch tart or a 9-inch single crust pie

Make the shell: Roll out pastry and fit into a 9-inch tart pan with a removeable fluted rim. Prick bottom of shell all over with tines of a fork. Chill shell 30 minutes, or until firm.

Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice. Bake shell until golden, about 10 minutes more, and cool comepletely in pan on a rack. Shell may be made 1 day ahead and kept in pan, loosely covered, at room temperature.

Make the filling and topping: In a bowl with a whisk or an electric mixer beat together mascarpone, cream, and sugar until mixture holds stiff peaks. Spoon mixture into shell, spreading evenly.

Quarter strawberries and in a large bowl combine with remaining berries. In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries.

With a rubber spatula gently stir berries to coat evenly. Mound berries decoratively on mascarpone cream.

Tart may be assembled 2 hours ahead and chilled. Bring tart to room temperature and remove side of tart pan before serving.