Berry Tart with Whipped Mascarpone Cream

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A delicate tart featuring a quaternary mix of fresh berries and a silky mascarpone cream filling, balanced with a crisp buttery crust. This French summer cookout recipe, ready in about 50 minutes, layers all-purpose flour, unsalted butter, and granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 tbsp cold water
• 8 oz mascarpone cheese
• 1/2 cup heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 cup strawberries, halved
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup blackberries

The pie dish we’d bake this in → Best Pie Dishes in 2026: Glass, Ceramic and Metal Pie Pans for a Crisp Bottom Crust

Instructions

1. Step 1: In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 cup cold cubed unsalted butter until mixture resembles coarse crumbs; add 1 large egg yolk and 2 tbsp cold water and pulse until dough just comes together.
2. Step 2: Turn dough onto a floured surface and gently knead into a ball; flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. Step 3: Preheat oven to 375°F. Roll out chilled dough on a floured surface to fit a 9-inch tart pan; press dough into pan and trim edges. Prick the base with a fork and bake for 18-20 minutes until golden brown.
4. Step 4: While crust cools, whip 8 oz mascarpone cheese with 1/2 cup heavy cream, 3 tbsp powdered sugar, and 1 tsp vanilla extract until light and fluffy.
5. Step 5: Spread mascarpone cream evenly over cooled tart shell. Arrange 1/2 cup halved strawberries, 1/2 cup blueberries, 1/2 cup raspberries, and 1/2 cup blackberries decoratively on top.
6. Step 6: Chill tart for 30 minutes before serving to allow flavors to meld and cream to set.