Belula

Berry Tart

This summer tart is composed of an almond short crust pastry filled with a berry jam, a layer of vanilla mascarpone cream topped with fresh berries.

Belula August 04, 2015 July 20, 2020
Overhead shot of a sliced berry tart

Seeing berries at my local grocery shop makes me incredibly happy! It means that summer is not far away, that days become longer, and that people smile more. It also means that we can start baking delicious and colourful desserts like this summery tart. This berry is elevated, and your friends and family will love you (even more) for it! It has a layer of raspberry jam, a rich vanilla mascarpone cream and its topped with all the berries you can find! I hope you love it as much as I do!

Closeup shot of one berry tart slice

What will you need to make this berry tart?

  • Strawberries, raspberries, blueberries
  • A shortbread crust/pate sable
  • Raspberry jam
  • Vanilla mascarpone cream
  • Rolling pin
  • A tart tin 20 cm in diameter
  • Whisk or electrical mixer

How to make the pate sablee?

The most important thing when working with this type of buttery, flaky dough is to not overwork it! Because it will:

  • Shrink in the oven
  • Become chewy and not particularly good

For a full step by step, with video included guide on how to make shortbread crust, see Shortbread Crust.

If you do not feel like making the crust, you can use a store-bought version. I prefer homemade 😊.

How to make raspberry jam?

Making raspberry jam (confiture de framboise in French) is easy. Only a few steps and you are done. You can make raspberry jam with frozen berries or fresh berries. Both work for this recipe.

If you can make the jam one night in advance, so much better. If not, there is no problem just make sure it is cold before you use it to assemble de berry tart.

Use a big pot, as the raspberry jam tends to make super big bubbles and it might spill onto your stove (not a fun job to clean this afterwards :).

Mix the raspberries and the sugar, cover in plastic wrap and let it macerate in the fridge overnight.

After maceration, cook over a medium high heat. Bring the raspberry jam to a boil and continue to cook until you have little bubbles of the same size. Because it is not a big quantity, it should not take long, maybe 10 minutes. If you do a larger batch it will take longer.

Note that once raspberry jam boils, it will make big uneven bubbles, then big ones, and finally it should calm down. That is when it is done.

If you can, using a skimmer remove the foam, these are the impurities from the sugar.

Once the raspberry jam is ready, transfer to a hermetic container and let it cool down at room temperature before chilling. Set aside until you are ready to assemble the berry tart.

Overhead shot of raspberries in a bowl mixed with sugar
Overhead shot of the raspberry jam
Overhead shot of the vanilla mascarpone cream in a bowl

How to store raspberry jam?

If you are making a larger batch and you would want the jam to keep longer, you should transfer to glass jars using a ladle, cover with the lid, and let the cool at room temperature in an inverted position. The lid should be touching your kitchen counter.

Once it has properly cooled down you can transfer to the refrigerator. It keeps for 3 months..

If you would like to go ahead and can your jam so you can keep it at room temperature and make it last longer, you can read all about the canning method here Canning Jam, From Preparing the Jars to Testing the Seal.

How to make vanilla mascarpone cream?

Making vanilla mascarpone cream for this berry tart recipe is rather easy. We are mixing 2 different elements that should have the same texture or be close:

  • Using a whisk, smooth out mascarpone cheese making sure there are no lumps in it.
  • In a separate bowl whisk the whipping cream, the vanilla bean seeds, and the powdered sugar until it has formed soft peaks.
  • Add 1/3 of the whipped cream into the mascarpone and mix until smooth. Fold in the rest of the cream.

You are now ready to assemble the berry tart!

Assembling the berry tart

Overhead shot of the baked tart shell being filled with raspberry jam
Overhead shot of the tart shell filled with raspberry jam topped with the vanilla mascarpone cream
Overhead shot of the tart in process of being topped with berries
Overhead shot of a berry tart

Variations for this berry tart recipe

You can choose the berries you like the most and make for example just a strawberry tart or just a blueberry tart. They both pair divinely the mascarpone cream.

You can also make this recipe into various tartlets. It makes approximately 6 small tarts.

You can replace the raspberry jam by dulce de leche and the vanilla mascarpone cream by a simple Chantilly. Then top with the berries.

45° shot of the berry tart
45° shot of half of the berry tart on a white serving plate
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
Prep Time: 2 hours 30 minutes
Cook Time: 45 minutes
Total Time: 3 hours 15 minutes

Servings: 8 servings
Nutrition: 606 cal
Cuisine: French

Ingredients

Dough

  • Shortbread Crust (link to recipe above) 1

Raspberry Jam

  • Raspberries 250 g
  • Sugar 100 g
  • Lemon Juice 3 drop

Mascarpone Vanilla Cream

  • Vanilla Beans 1
  • Powdered Sugar 20 g
  • Whipping Cream 160 g
  • Mascarpone Cheese 80 g

Decoration

  • Raspberries 100 g
  • Blueberries 100 g
  • Strawberries 300 g

Procedure

  • Raspberry Jam

  • 1. Mix the raspberries and the sugar, cover in plastic wrap and let it macerate in the fridge overnight.
  • 2. Add the lemon juice and mix thoroughly.
  • 3. Bring to a boil and cook over medium heat for about 15 minutes. Until there are little bubbles of the same size.
  • 4. Let it rest in the pot for 5 minutes and then using a hand blender, puree your jam.
  • 5. Transfer onto a hermetic container and cool down at room temperature. Continue to chill in the fridge before using on the tart.
  • Vanilla Mascarpone Cream

  • 1. Using a whisk, smooth out the mascarpone cheese making sure there are no lumps in it.
  • 2. In a separate bowl whisk the whipping cream, the vanilla bean seeds and the powdered sugar until it has formed soft peaks.
  • 3. Add 1/3 of the whipped cream into the mascarpone and mix until smooth. Fold in the rest of the cream.
  • Assembly

  • 1. Spread a thin layer of the berry jam using a small off-set spatula or the back of a spoon. Chill.
  • 2. Fill the tart with the vanilla/mascarpone cream and evenly spread it out all the way up the border of the tart.
  • 3. Refrigerate for 15 minutes.
  • 4. Top with berries.
  • 5. Refrigerate for a couple of hours before serving.
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