Mint leaves, edible flowers, icing sugar, optional
Beat butter and icing sugar at medium speed until creamy. Scrape down sides with spatula. Add egg yolk, beat until combined and scrape down sides again. Adjust to low speed, add flour and mix until combined. Dough should be slightly crumbly. Add water, mix to combine, then turn onto plastic wrap. Press dough into a square, flat shape, about ¾” thick. Wrap tightly and chill at least one hour.
Preheat oven to 350ºF. Adjust rack to center of oven.
Divide dough into four equal portions. Roll each portion into rounds, approximately 7” wide x ¼” thick. Gently press into 5” fluted tart pans with removable bottom. Refrigerate for 10 minutes then trim edges with paring knife.
Poke bottom of each tart with a fork about 10 times. Place a square of tin foil over each shell and weigh down with pie weights. Bake for 15 minutes. Remove foil and weights and continue to bake until dough is golden and cooked through, around 10 minutes. Cool to room temperature.
Using a stand mixer with paddle attachment, mix all filling ingredients, scraping bowl sides down until sugar is dissolved and mixture is light and smooth. Refrigerate until ready to use.
Putting It Together
Fill each tart with mascarpone filling and top with berries. In a small saucepan, melt apricot jam and a touch of water (or orange liqueur) to form a light glaze. Gently brush glaze over berries.
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Bursting with WOW.
The best-tasting berries in the world.
These better-than-chocolate treats are
meant to be savored, but good luck with that.