Raspberry Blueberry Tart

This is one amazing cookbook. I won this cookbook in February from Laurie at That's Not What the Recipe Says. I have been pouring over this book for months and wanted to share with you this creamy and decadent tart with a shortbread crust.

Place 2-1/4 cups of all-purpose flour, a pinch of salt and 1/2 cup of packed brown sugar into the the bowl of a food processor. Using the metal blade, pulse a few times to blend the ingredients.

Add two sticks of cold butter, cut into tablespoons size slices and 2 teaspoons of almond extract to the bowl and process for 30 seconds.

Using no more than 4 tablespoons of water, add water 1 tablespoon at a time and pulse. You want to make the dough workable.



Gather the dough into a ball and place it on a work surface.


Divide the dough in half. Roll one of the halves into a disc and cover. Refrigerate or freeze to use later for another tart. Lightly dust the dough with flour and cover with plastic wrap. Place in a tart pan (I don't have a tart pan, so I used a pie dish), use the palm of your hand to press dough into pan.


Bake for 30 to 35 minutes in a pre-heated 350 degree oven. Once crust is baked, allow to cool.

While crust is cooling, prepare the filling for the tart. Mix 8 ounces of mascarpone cheese with 3 tablespoons of powdered sugar and 2 teaspoons of lemon zest.

Spread filling over cooled crust.

Scatter berries over filling - 1 pint of fresh blueberries and 1 pint of fresh raspberries.

Dust with powdered sugar right before serving.

Serve chilled on individual plates or do what I did, just stick a fork in it!