Blackberry Tart

Name: Blackberry Tart
Total time: 40 min
Yield: 10 - 12 serving(s)
Ingredients: 2 refrigerated rolled pie crusts; 3 (6-ounce) containers blackberries, divided; 3/4 c. confectioners' sugar, divided; 3 tbsp. lime juice, divided, plus zest for garnish; 1 lb. mascarpone, at room temperature; 1 1/2 tbsp. chopped fresh mint, plus more for garnish

Fresh blackberries make this tart irresistible.

By Kate Merker, Taylor MurrayPublished: Aug 5, 2019

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Brian Woodcock

Yields:

10 - 12 serving(s)

Total Time:

40 mins

This fruit dessert is the perfect balance of sweet and tart.

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Ingredients

2 refrigerated rolled pie crusts
3 (6-ounce) containers blackberries, divided
3/4 cup confectioners' sugar, divided
3 Tbsp. lime juice, divided, plus zest for garnish
1 lb. mascarpone, at room temperature
1 1/2 Tbsp. chopped fresh mint, plus more for garnish

Directions

1. Step 1Preheat oven to 425°F. Fit piecrusts in the bottom and up sides of an 8- by 11-inch tart pan with removable bottom; trim excess. Place on a rimmed baking sheet and prick bottom with a fork. Line with parchment, leaving a 2-inch overhang; fill with dried beans. Bake until beginning to brown around edges, 12 to 15 minutes. Lift parchment to remove beans. Bake until bottom is light golden brown, 4 to 5 minutes; cool.
2. Step 2Puree 1 container berries, 2 tablespoons sugar, and 1/2 tablespoon lime juice. Strain through a fine mesh sieve; discard seeds.
3. Step 3Whisk together mascarpone and 1/2 cup sugar with an electric mixer on medium speed until stiff peaks form. Fold in blackberry puree.
4. Step 4Toss together mint, remaining 2 containers berries, 2 tablespoons sugar, and 1/2 tablespoon lime juice in a bowl; let sit 5 minutes. Spread mascarpone mixture in crust. Top with berries and juices. Sprinkle with lime zest and mint. Serve immediately.