You can’t miss them, they are all over the place right now! Yes I’m talking berries, peaches, plums – little bundles of goodness that scream summer and burst in your mouth with sweet and sometimes tart sensations. It’s all good though, for every tart berry there are many many sweet ones. I had a private engagement a few weekends ago and had some left over Mascarpone cheese. You know I hate wasting ingredients, regardless of the cost, and well this one was on the pricier side. Sadly this is one of those I usually end up tossing from the back of my fridge, mainly as I forget it is there.

If you don’t have any, it’s okay, this tart is worth the purchase price of the mascarpone. The crust is a biscuit-like crust so you know it has to be good. Honey is also a key component of this tart. I used coconut (the new “it” thing) sugar (instead of the white sugar it called for) and brown sugar. The original recipe can be found at – Tutti Dolci adapted from Smitten Kitchen (one of my personal favorite sites). I’ve adapted it again to suit my taste. The original recipe calls for a 14″ rectangular tart pan (I must find me one of these), but I used a 9″ tart pan – removable bottom. Try making this tart, you can add just about any fruit you like – what ever is in season. And if mascarpone isn’t your thing, use some ricotta instead – just make it flavorful. I have some family getting married in England this weekend, I wish I was there to make and share this with you. As always – enjoy!

1 cup plus 2 tbsp all purpose flour
1/4 cup whole wheat flour
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup unsalted butter, softened
2 tbsp light brown sugar
2 tbsp sugar
2 tbsp dark honey

8 ounces Mascarpone, at room temperature
2 tbsp 1% milk
2 tbsp honey
1/4 tsp vanilla extract
1 tsp lemon zest
2 tbsp Calvados or Grand Marnier

2 cups strawberries, hulled and halved
1 cup blueberries
1 1/2 tbsp honey
Reduced Balsamic Vinegar (one bottle of balsamic vinegar reduced to a thick syrupy consistency – low heat and watch it closely as it go from perfect to burnt in seconds)

For the crust, preheat oven to 350°F and (if non-stick) spray a 9″ round removable-bottom tart pan with nonstick spray. Whisk together flour, whole wheat  flour, cinnamon and salt in a small bowl. Beat butter and sugars in a large mixer bowl at medium speed until light and fluffy; beat in honey. Reduce speed to low and beat in flour mixture just until combined – it will not form a dough ball but will most definitely clump together when pressed – do not overbeat this.

Pour this into the tin and press to form the crust on the bottom and up the sides of the tart pan; prick dough all over with a fork. Place this tin in a parchment lined rimmed baking sheet (just to catch any melted butter that may leak out the bottom). Bake for 16 to 17 minutes, until crust is golden. Cool completely on wire rack. If baking the crust a day ahead of assembling the tart, carefully cover with foil to store overnight.

For the filling, combine Mascarpone with milk, honey, vanilla, and lemon zest in a food processor and process until fluffy – add the Calvados or Grand Marnier. To assemble tart, spoon filling into cooled tart shell and spread into an even layer with an offset spatula. Arrange strawberries and blueberries over filling in a decorative pattern. Place honey in a small bowl and heat in the microwave until runny, about 10 – 15 seconds. Using an artist brush, dip it in the hot runny honey and paint the strawberries and blueberries. This gives it a beautiful sheen and sweetens the fruit just so. Pour the reduced balsamic vinegar over the top and chill in the refrigerator 2 hours before serving.


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