When the prices are really good, I stockpile them and the kids eat huge bowls of berries morning, noon and evening. As a general rule, I don’t believe in eating unlimited amounts of fruit because of the high sugar content, but berries are the exception offering the greatest nutritional punch for the least amount of sugar.
To be very honest, I planned to post this recipe the morning of July 4–Independence Day for Americans (in case you’re not from the U.S. or UK), but one of our cats became very ill and required immediate attention. Cabana (our “old kitty”) has had ailing health for a while, but my husband found her as a kitten on the streets of New York City 17 years ago, and that toughness has kept her going far longer than we expected. Despite having to rush her off to the vet in a nearby town, I still managed to take the kids to the parade and whip up this tart for dinner guests. I just couldn’t manage to post it.
It’s been dubbed the “4th of July tart,” since I make it nearly every July 4, but I also make it throughout the summer, whenever I want something fast, pretty to look at or easy to make in advance. It’s very similar to my luscious strawberry tart, but even easier. Like the strawberry tart, it’s low in sugar–even lower in sugar if you don’t add on the glaze, which I didn’t here. The berries are so sweet right now, they really hold their own, and a glaze would only distract.
1/2 cup all-purpose flour
1/2 cup almond flour (I like the texture of the Honeyville brand)
4 tbsp cane sugar, divided (or regular granulated)
1/2 tsp sea salt
1/2 cup (1 stick) unsalted butter, chilled
2-3 tbsp ice cold water
1 container mascarpone cheese (approximately 8 oz)
1 tsp pure vanilla extract
1 tbsp fresh-squeezed lemon juice
1 cup fresh strawberries
1 cup fresh blueberries
1/3 cup fresh raspberries
Powdered sugar for dusting, optional
Preheat oven to 375F.
In a medium-size bowl, whisk flours, salt and 2 tbsp sugar. Combine until there are no lumps from the almond flour. Using a pastry cutter, cut in the butter until the dough in in pea-size lumps. Sprinkle in a little of the ice water, and cut in with the pastry cutter. Continue until the dough is still very crumbly but looks like it could hold together. Pour the mixture into a 9-inch tart pan with fluted edge and removable bottom. Using your fingers, press the dough into the bottom and sides of pan to form your tart crust. Place in the oven and bake for about 15 minutes or until the crust is lightly golden brown. Remove from the oven and allow to cool completely.
In a small bowl, whisk together the mascarpone, vanilla, lemon juice and remaining 2 tbsp sugar. Blend thoroughly. Using a rubber spatula, carefully spread the cream mixture on the bottom and just slightly up the sides of the cooled crust. Arrange your berries (you may not need/use all the quantities I listed above) as you wish, and voila, your tart is ready. You can dust it with a little powdered sugar if you like or drizzle a basic glaze over it. (Please see my glaze recipe here.)
Serves 8-10. Takes less than 30 minutes to make.
Cheers to independence wherever you might reside!