"It's spring! It's spring!" Babar, the king of the elephants says one sunny day he opens his window and sees that the leaves and flowers seem to have opened overnight. Don't ask me why that line stands out to me, (maybe because I read it hundreds of times to my kids), but that's what I think of when I see this tart. It's as pretty as a fine spring day, and tastes equally delicious too, with its luscious lemony filling.
The crust is really special too - it's the same one I used for the ricotta tart I made for Easter from Domenica Marchetti. But I blind-baked it first this time, then added the filling. After you've placed the dough into the tart pan, use a fork to prick it all around.
Spray one side of aluminum foil with Pam, or butter it lightly, then press it down over the dough and add some beans or rice to keep the dough from puffing up during the baking.
Remove it from the oven and let it cool completely before adding the filling. (Hint - if you want to take the easy way out - go buy a pie crust all ready for the oven. I won't tell. But Domenica's crust recipe is so much better than anything store bought.) The filling is a snap to make, since all you do is open a jar of lemon curd and mix some of it with mascarpone cheese.
Now comes the fun part - arranging the berries in a pretty design.
Spread some clear or light colored jelly over the berries and chill before serving.
And don't forget to open the windows to enjoy the spring flowers that seem to have opened overnight.
Very Berry Tart
Domenica Marchetti's recipe:
8 ounces mascarpone cheese
1 cup lemon curd
berries for top
light colored jelly or jam for glaze
Blend the mascarpone and lemon curd together with a whisk. Spread it over the baked tart crust.
Top with berries (I used a combination of raspberries, blackberries, strawberries and blueberries), arranged in a pretty design. Spread a light colored jelly or jam over the top. I used homemade quince jelly, but apricot or apple or orange would be fine too. Warm it in the microwave first to loosen the jelly a bit so you'll be able to spread it better.