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1
Make the tart shell: Pulse flour, sugar and salt in a food processor until mixture resembles coarse meal with some small (roughly pea-sized) lumps of butter. Beat together egg yolk and water and pulse until incorporated.
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2
If the dough isn't holding together, add 1/2 tablespoon of water at a time until it does. Once it's holding together, turn the dough out onto a lightly floured surface and quickly knead or smear it with the palm of your hand to help distribute the fat. Gather dough into a ball, flatten it into a disc, then wrap in plastic wrap and refrigerate at least one hour.
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3
Roll the dough out into a 13-inch round. Gently press dough into tart pan (or tartlet pans). Refrigerate until firm, about 30 minutes . Preheat oven to 375 degrees. Lightly prick shell in several places with a fork. Line the shell with foil and fill with pie weights. Bake for 20 minutes. Carefully remove foil and weights and bake shell until golden, about 10 minutes more. Cool completely on a rack.
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4
Beat together mascarpone, cream and sugar with an electric mixer at high speed until mixture holds stiff peaks, about one minute. Spoon filling into baked crust.
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5
Make glaze: Combine jam and liqueur in a small saucepan; then simmer and stir for about two minutes.
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6
Assemble the tart: Either gently toss the glaze with the berries and then mound them on the mascarpone cream as the recipe suggests, or else place the berries decoratively on the cream and, using a pastry brush, gently coat the berries with the glaze, as I did.
