1 1/4 C AP flour
1/3 C sugar
1/4 tsp. salt
1 egg yolk
2 Tbs cold water
1 tsp. vanilla
1 stick cold butter, cut into 1/4" cubes
In food processor, pulse flour, sugar and salt together. Crumble in butter and pulse together 10 times. Slowly pour in egg mixture while pulsing. Should resemble coarse corn meal when done. Pour out onto plastic wrap and gather into ball. Chill in freezer for 30 minutes.
Preheat oven to 400ºF. Remove dough ball from freezer. Using a box grater, shred the dough into a 10" tart plate. Press dough on bottom and along sides using bottom of flat measuring cup. Line with non-stick aluminum foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove and let cool completely.
1 C whipping cream
3 Tbs confectioners sugar
1 tsp. vanilla
1-8 oz. container of mascarpone at room temperature
3 Tbs strawberry preserves
1 tsp. fresh orange zest
In a bowl of an electric mixer with the whisk attachment, combine all ingredients until smooth and creamy. Set aside.
1 qt. organic strawberries sliced evenly 1/4" thick
1 pt. organic blueberries
To assemble fill pre-baked tart shell with filling and spread evenly. Starting in one corner arrange strawberries with pointed side facing outside of tart. Start with one, then layer two next to each other, then three, and so on. Do this at 5 different points around tart. Fill in outside of star with blueberries. Chill until ready to serve. Serves 10-12.