Simple and elegant&mdash;two words that are often used to describe fashion design and modern architecture&mdash;are also what I look for when I&rsquo;m developing a recipe. Unfortunately, simple can be just that: simple, but boring. The key to making something more interesting is to layer flavors and textures so they taste better together than you expect. This berry and mascarpone tart is a perfect example. It&rsquo;s a crisp, buttery tart shell with a no-cook filling of creamy mascarpone and Grand Marnier, plus sweet mixed berries. Instead of assembling the berries in the classic French way, one berry at a time in concentric circles, I pile them on top for a more casual look. It&rsquo;s a simple but elegant dessert with amazing flavors and textures. Your guests will be delighted...and you won&rsquo;t have to stand there putting on one berry after another!
FRESH BERRY &amp; MASCARPONE TART ACTIVE: 25 min I TOTAL: 1 hr 15 min (plus cooling) I MAKES: one 10-inch tart
<img style="width: 100%;" src="https://cdn.magzter.com/1357654936/1681910815/articles/lmhcTQvu31681996056186/mIPkRgwuLu1681996111753.jpg">
1. Preheat the oven to 350&deg;.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, sugar and &frac12; teaspoon salt on low speed just until combined (don't whip it!). Add the &frac12; teaspoon vanilla and, with the mixer still on low, slowly add the flour and mix just until the dough starts to come together. If the dough is dry, add 1 tablespoon water. Transfer to a 10-inch-round tart pan with a removable bottom and press into the bottom and sides of the pan (see note). Refrigerate for 15 minutes.
3. Butter one side of a 12-inch square of aluminum foil and place it, buttered side down, directly on the pastry. Fill the foil with pie weights, dried beans or rice. Bake for 20 minutes, then remove the foil and weights, prick the tart all over with a fork and bake for 15 to 20 minutes, until the crust is lightly browned. Set on a rack to cool.
4. For the filling, place the mascarpone, the &frac12; cup sugar, Grand Marnier, Cognac and the 1 teaspoon vanilla in the bowl of an electric mixer fitted with the paddle attachment and mix on medium-high speed until smooth and slightly fluffy. Remove the rim of the tart pan, transfer the tart shell to a flat serving plate and spread the filling evenly in the shell.&nbsp;Arrange the berries artfully on top. Serve at room temperature.
NOTE: To get an even crust, I press lightly on the dough with a metal measuring cup.

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