Naturally Sweet Berry Tart

Ingredients 0/13

Step 1

In a large bowl, mix together the flour, cinnamon, and salt. Cut the cold butter into the flour using a fork or pastry blender until the mixture looks like coarse crumbs or small peas. Slowly add the water, one tablespoon at a time, and stir with a fork until the dough just comes together.

Step 2

Turn the dough out onto a lightly floured surface and quickly shape it into a ball. Flatten it into a disc about 5 inches wide, wrap it in plastic wrap, and pop it in the fridge for at least 30 minutes to chill.

Step 3

When you’re ready, heat the oven to 400°F (200°C). Roll the chilled dough out on a floured surface into a 14-inch circle, about 1/4 inch thick. Fold it in half and carefully transfer it to a 10-inch tart pan. Unfold the dough, pressing it gently into the sides and bottom of the pan, trimming off any extra. Use a fork to prick the bottom all over, then cover it with parchment paper and fill with pie weights or dried beans.

Step 4

Bake the crust for about 20 minutes. Take off the weights and parchment, then bake for another 5 to 10 minutes until golden and crisp. Let it cool completely.

Step 5

While the crust bakes, whisk together the mascarpone, cream, crème fraîche, and pudding mix until soft peaks form. Spread this creamy filling evenly in the cooled tart shell. Arrange your berries on top however you like, then chill the tart in the fridge until you’re ready to enjoy.