The Queen of Tarts

Ingredients

• 2 cups berries such as marionberries mixed rinsed drained
• 0.3 cup firmly brown sugar packed
• 0.3 lb butter 
• 0.5 cup yogurt cheese sour (see notes)
• 1 cup flour all-purpose
• 1.5 teaspoons mint leaves fresh minced
• 0.3 cup salal jam seedless
• 1 teaspoon lemon zest grated
• 6 oz neufchâtel cheese light ( cream)
• 0.3 cup powdered sugar 
• 1 teaspoon vanilla 

Equipment

• bowl
• frying pan
• oven
• blender
• tart form

Directions

1. In a bowl, mix 1 cup flour and the brown sugar. With a pastry blender or fingers, cut or rub in butter to make fine crumbs.
2. Add 1 tablespoon water and stir with a fork until evenly moistened.
3. Gather dough into a ball.
4. On a lightly floured board, roll dough into an 11-inch round. Ease dough into a 9-inch tart pan with a removable rim; if dough tears, overlap edges slightly and press to seal. Gently press dough against bottom and side of pan. Fold excess dough down and flush with pan rim; press against pan side.
5. Bake crust in a 325 oven until golden brown, about 20 minutes. Cool on a rack.
6. In a bowl with a mixer, beat mascarpone, yogurt cheese, lemon peel, mint, powdered sugar, and vanilla until smooth.
7. Spread evenly in crust.
8. Arrange berries in a single layer over filling.
9. In a 1- to 1 1/2-quart pan over medium heat, stir jam until melted, 2 to 3 minutes.
10. Drizzle over berries.
11. Remove pan rim and cut tart into wedges.