Berry Tart with Mascarpone Cream

Berry Tart with Mascarpone Cream
Serves 6-8

Tart Crust:
1 egg yolk
2 T. very cold water
1 t. vanilla extract
1 1/4 c. unbleached all-purpose flour
1/3 c. sugar
1/4 t. salt
2 T. ground toasted nuts of choice (optional)
8 T. cold unsalted butter, cut into 1/4-inch cubes
Filling:
1 c. mascarpone cheese (about 8 oz.)
1/3 cup well chilled heavy cream
1/4 cup sugar
1 t. almond extract (or vanilla)
1 1/2 c. small strawberries
1 c. raspberries
1 c. blueberries
1 c. blackberries
2-3 T. sweet orange marmalade or apricot jam
1-2 T. water

Preheat oven to 375 degrees.

Crust:
In a small bowl, stir together the egg yolk, water and vanilla; set aside. In a large bowl, stir together the flour, sugar, and salt (and ground nuts if desired). Using a pastry cutter, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes. On floured surface with a floured rolling pin roll out dough into an 11-inch round and fit into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.