Summer Berry Tart

Ingredients Pie crust:

2 cups all-purpose flour ¼ tsp salt

1 cup butter K cup powdered sugar (icing sugar) 1 tsp vanilla extract NOTE: if you don’t want to make the crust or are pressed for time, use a premade frozen crust and follow the baking directions on the box, not those listed below.

Filling:

1 lb. mascarpone cheese (about 2 cups)

¼ cup powdered sugar (icing sugar) 1 tsp fresh lemon juice

1 tsp lemon zest

1 tsp vanilla

Topping:

Any fruit, nuts, etc. that suit your taste

Directions

1 FOR THE CRUST: whisk together f lour and salt, and set aside. In a separate bowl, cream the butter and sugar together using a stand mixer or handheld mixer until f luffy, then mix in the vanilla. Slowly add the f lour mixture and mix until just combined. Form the dough into a ball, wrap in plastic and refrigerate for 30 minutes.

2 Preheat oven to 350 F and grease a nine-inch pan. 3 Once the dough has chilled, press into the pan and up the edges; try to maintain even thickness throughout. Bake for 15 minutes or until edges begin to brown lightly. If it has puffed up during baking, just press the bubble down after removing from the oven. Let cool completely.

4 FOR THE FILLING: mix the mascarpone cheese, vanilla, icing sugar, lemon juice and lemon zest until smooth. Fill cooled pie crust evenly and top with desired fruit.

Kim Doerksen is Canadian Running’s food writer, a coach with @mile2marathon and an elite runner based in Vancouver.