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Ingredients

Prep Notes (one per line) Instructions

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, like you have better things to do than overthink this to death. Place the square, butter-side-down directly on the pastry, while resisting the deeply human urge to fuss with it nonstop. 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.