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1
Preheat oven to 375F.
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2
On a floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch tart pan with a removable fluted rim.
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3
Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over.
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4
Chill shell 30 minutes, or until firm.
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5
Line shell with foil and fill with pie weights or raw rice.
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6
Bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice.
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7
Bake shell until golden, about 10 minutes more, and cool completely in pan on a rack.
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8
Shell may be made 1 day ahead and kept in pan, loosely covered, at room temperature.
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9
In a bowl with a whisk or an electric mixer beat together mascarpone, cream, and sugar until mixture holds stiff peaks.
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10
Spoon mixture into shell, spreading evenly.
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11
Quarter strawberries and in a large bowl combine with remaining berries.
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12
In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries.
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13
With a rubber spatula gently stir berries to coat evenly.
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14
Mound berries decoratively on mascarpone cream.
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15
Tart may be assembled 2 hours ahead and chilled.
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16
Bring tart to room temperature and remove side of pan before serving.
