10-inch tart
DESSERT
Ina Garten Go-To Dinners (p. 229)
Sugar - 1 cup
Vanilla extract - 1 1⁄2 tsp
All-purpose flour - 1 3⁄4 cups
Strawberries - 1 pint
Raspberries - 1⁄2 pint
Blueberries - 1⁄2 pint
Grand Marnier - 1 1⁄2 tbl
Brandy - 1 tsp
Unsalted butter - 1 1⁄2 sticks
Mascarpone cheese - 16 oz
Butter - bring to room temperature
Strawberries - hulled and sliced lengthwise
Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment (or by hand), mix the butter, 1⁄2 cup of sugar and 1⁄4 tsp of salt on low speed just until combined (do not whip). Add 1⁄2 tsp of vanilla and with the mixer still on low, slowly add the flour and mix just until the dough starts to come together. If the dough is dry, add 1 tbl of water. Transfer to a 10-inch-round tart pan with a removable bottom and press into the bottom and sides of the pan. Refrigerate for 15 minutes.
Blind bake the pastry. Tear a 12-inch square of aluminum foil and butter one side of it. Place the square, butter-side-down directly on the pastry. Fill with pie weights, dried beans or rice. Bake for 20 minutes then remove the foil and weights and prick the tart all over with a fork. Bake again without the weights for 15 to 20 more minutes, until the crust is lightly browned. Set on a rack to cool.
For the filling, place the mascarpone, 1⁄2 cup of sugar, Grand Marnier, Brandy and 1 tsp of vanilla in the bowl of an electric mixer fitted with a paddle attachment (or by hand) and mix on medium-high speed, until smooth and slightly fluffy. Remove the rim of the tart pan, transfer the tart shell to a flat serving plate and spread the filling evenly in the shell. Arrange the berries on top, and serve at room temrperature.