Growing up, I had a major sweet tooth. I was caught more than once hoarding chocolate in my bedroom and it’s a wonder it took me until this year to get my first cavity. Now though, I have less of a taste for cloyingly sugary desserts and instead favor more balanced sweets, like this tart that’s filled with a creamy mascarpone custard, lined with a golden crust with a hint of rosemary, and topped with fresh berries. This tart is a great choice for entertaining since the fresh fruit makes it light enough to enjoy after a big meal. Plus, it can be made in advance and will keep well in the refrigerator until you’re ready to serve it. There’s nothing wrong with making it just because, too! That’s what I did, and between P and me, it didn’t last more than a couple days.
My favorite part of this recipe is that while it will look and taste really impressive, it’s actually very accessible. Any home baker can make it, no special bakeware or obscure ingredients necessary. Don’t have a tart pan? Bake it in a casserole dish! Don’t have a rolling pin? Neither do I, and I’m here to say a floured wine bottle works just fine. If you don’t like blueberries, you can swap them for strawberries, or raspberries, or sliced peaches or mangos. And once the recipe is broken down into a few steps, it’s pretty easy to make, too. Okay, now that you’re ready to make your very own fresh fruit tart (yes, YOU!), let’s dig in.