Total Calories: 141
1 Prepare the pastry, if necessary. Then, let the dough soften briefly at room temperature. Place the dough between 2 sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.
2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10- inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
3 Place the oven rack in the lower third of the oven. Preheat the oven to 400°F. With a fork, prick the bottom of the tart shell at 1-inch intervals. Bake 5 minutes, then prick the dough again. Bake 20 minutes more or until lightly browned and crisp.
4 Place the tart shell on a rack to cool completely. Remove the pan rim and place the tart on a serving dish.
5 In a medium bowl, combine the mascarpone, sugar, lemon zest, and enough cream to make the mixture spreadable. Spoon the mixture into the baked tart shell and spread it evenly. Pile the berries on top.
6 Prepare the glaze: In a small saucepan, combine the jam and the sugar and bring to a simmer over medium heat. Cook until slightly thickened, 3 to 5 minutes. Brush the glaze over the berries. Serve the tart within 2 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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