This is a very easy recipe. It is quick to make and so simple to eat. Your guests and family will love it.
1 store bought frozen pie crust
Pie weights or raw rice for weighting shell as you blind bake it
1 cup mascarpone cheese (about 8 ounces) at room temperature
2/3 cup well-chilled heavy cream
1/2 TSP agar-agar (to stabilize the whipped cream)
1/4 cup confectioner's sugar
Any combination or all of these fruits:
1 cup small strawberries
1 cup raspberries
1 cup blueberries
1 cup blackberries
1 cup mandarin oranges
2 tablespoons orange marmalade or apricot preserve
2 tablespoons dark berry liqueur such as blueberry, blackberry, or cassis (optional)
HERE'S HOW TO MAKE IT
Preheat oven to 375°F.
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 with a removable fluted rim.
Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
Line shell with foil and fill with pie weights or raw rice.
Blind bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice. Bake shell until golden, about 10 minutes more, and cool completely in pan on a rack. Shell may be made 1 day ahead and kept in pan, loosely covered, at room temperature.
In a bowl with a whip or an electric mixer beat mascarpone add in the confectioner's sugar.
In another bowl whip the cream until soft peaks are noted. Add in the agar-agar and continue to whip until stiff peaks appear.
Gently fold the whipped cream into the mascarpone until completely incorporated.
Spoon mixture into cooled shell, spreading evenly.
Place in the freezer for 30-minutes.
Cut up the strawberries and skin the mandarin oranges. Then combine with remaining berries or other fruit you have selected.
In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries.
With a rubber spatula gently stir berries to coat evenly. Chill for 30 minutes.
Mound fruit on mascarpone and cream filling. Refrigerate the tart.
Bring tart to room temperature and remove side of pan and slide off the bottom and place on a cake plate for serving.