*This is the same dear friend with whom, not 6 months ago, the Help drunkenly danced around his living room while brandishing an umbrella. No umbrellas were brandished in the making of this tart.
The crust came together in about 10 minutes. It didn't even need to be rolled, just pressed into the pan.
The filling is made from mascarpone cheese, so all nightmares of stovetops and wobbly custards and clumpy pastry creams were forgotten.
The fruit was arranged in a circle. Circles are easy.
The glaze was made by microwaving some apricot jam.
I took a nap in between each of these steps.
The only thing I would do differently would be to take the crust out of the oven a little sooner than I did, because it ended up being slightly harder than usual. Such transgressions are easy to forgive when they are covered in berries and cream, and accompanied by wine and friends and jambalaya.
If becoming a grown-up means wonderful food, old friends and the occasional umbrella dance, I think I can get on board with that.
For the crust:
- 1.5 cups all-purpose flour
- 1/8 tsp. salt
- 1/2 cup salted butter (at room temp)
- 1/4 cup granulated sugar
- 1 large egg, lightly beaten
Using an electric mixer, beat the butter until softened. Add the sugar and continue to beat until pale and fluffy.
Add the egg and continue mixing until fully incorporated.
Add the flour and salt and mix until dough comes together and forms a ball.
Flatten the dough into a disk, cover with plastic wrap, and chill in the fridge for 30 minutes.
After 30 minutes, remove dough from fridge and press it into the tart pan, until bottom and sides are evenly covered. Make sure that there are no holes.
Prick the dough gently all over with a fork, and place in the oven for 5 minutes, then reduce the heat to 350 degrees and continue baking for another 15 minutes, or until dough is golden brown. Remove from oven and set aside to cool completely.
For the cream:
- 1/2 cup mascarpone cheese (can also use cream cheese)
- 1/2 cup cold heavy cream
- 2 Tbsp. granulated white sugar
- 1/2 tsp. vanilla bean paste (or vanilla extract)
For the apricot glaze:
- 1/4 cup apricot jam or preserves
- 1 tsp. water (more if needed)
To assemble the tart, spread the cream evenly over the FULLY COOLED crust. Top with desired berries and apricot glaze. Chill in the fridge, but remove from fridge 15-20 minutes before serving. Enjoy!