• Tart Crust
• Preheat oven to 375°F (190°C). Grease a 9 inch tart tin with removeable bottom. Set aside.
• Add flour, sugar, and salt to a large bowl. Whisk together.
• Add butter and cut it into the flour using a pastry butter or forks. The butter should be the size of peas and well distributed throughout the dry ingredients.
• Add water, 1 tablespoon at a time, and mix it into the dough with your hands. Add more water until the dough comes together.
• Place dough on a lightly floured surface. Use your heel of your hand to flatten it slightly to get ready for rolling.
• Use a rolling pin and roll dough into a circle about ⅛ inch thick.
• Place the dough into the prepared pan, and gently press it into the bottom of sides of the pan. If the dough tears, you can press it back together. Trim any overhang at the top of the pan.
• Prick bottom of crust all over with a fork. Crunch up a large piece of parchment and then line the crust with it. Fill baking weights or beans.
• Bake for 12 minutes, then remove tart crust from oven. Remove the baking weights and parchment paper.
• Return back to oven and bake for another 14-16 minutes, or until tart crust is golden. Let cool before filling.

Tart Filling

• In a large bowl, mix mascarpone cheese, heavy cream, sugar, vanilla extract, lemon zest, and lemon juice together until combined and smooth.
• Pour filling into cooled tart crust, and spread it out until it's even. Arrange berries on top of the tart.
• Store leftovers in the refrigerator for up to 3 days.