Fratelli Perata Winery

Berry Tart with Mascarpone

This recipe comes to you from assistant winemaker Cathy’s wedding. We delighted in the fact that we found a nice finger food for her wedding and a charming pairing to the Petit Verdot. The berries in this tart work to pull the fruit component from the Petit Verdot while the mascarpone cream works to balance the acidity.

For the Dough:

1 stick (1/2 cup) cold unsalted butter
1/4 tsp salt
1 1/3 cups all-purpose flour
1 large egg yolk
2 tbsp sugar
1 1/2 tbsp ice water

Cut butter into 1/2 inch cubes. Blend together flour, sugar, salt, and butter with fingertips or pastry blender until most of the mixture resembles coarse meal with remainder in small pea-sized lumps. In a separate bowl stir together yolk and ice water. Add yolk mixture to flour mixture, stirring gently with a fork until incorporated. Gently form into a ball. Place on floured work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour or up to 1 day.

For the Tart:

pie weights 1 1/2 cups small strawberries
1 cup mascarpone 1 cup raspberries
1/3 cup chilled heavy cream 1 cup blueberries
1/4 cup sugar 2 tbsp cassis

Preheat oven to 375 degrees.

On a floured surface with a floured rolling pin roll out dough into an 11 inch round (about 1/8 inch thick) and fit into a 9 inch tart pan. Trim dough flush with rim and prick bottom of shell all over with a fork. Chill shell 30 minutes, or until firm. Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove foil and weights and bake additional 10 minutes until shell is golden brown. Cool completely. In a bowl, beat together mascarpone, cream, and sugar with whisk or electric mixer until mixture holds stiff peaks. Spoon mixture into shell, spreading evenly. Quarter strawberries and combine with remaining berries in a large bowl. In a small saucepan, heat cassis until warm, remove and pour over berries. Stir berries until well coated. Mound the berries on mascarpone cream, grab your Petit Verdot and enjoy.