Fresh Berry Medley Tart

Preheat the oven to 350°F (175°C). In a food processor, pulse the flour, butter, and sugar until the mixture resembles coarse crumbs.

Add the egg yolk and pulse until combined. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.

Press the dough into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork and bake for 20-25 minutes, or until golden brown. Let cool completely.

Make the Filling:

In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Fold in the mascarpone cheese until smooth and creamy. Spread the filling evenly over the cooled crust.

Prepare the Topping:

Arrange the strawberries, blueberries, raspberries, and blackberries on top of the filling.

In a small saucepan, heat the apricot jam and water over low heat until melted. Brush the glaze over the berries to give them a shiny finish.

Serve:

Chill the tart in the refrigerator for at least 1 hour before serving. Slice and enjoy!

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes