Recipes and Cooking Roasted Berries and Grapes Tart Creamy mascarpone cheese goes perfectly with the flavorful berry topping on this fruity dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 31, 2019 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Chill Time: 60 mins Bake Time: 14 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ¼ cup all-purpose flour ¼ cup sugar 1 tablespoon snipped fresh thyme ½ cup butter, cut up 2 egg yolks, lightly beaten 1 tablespoon cold water 1 8 ounce carton mascarpone cheese ⅓ cup heavy cream ¼ cup sugar 1 teaspoon lemon zest 1 recipe Roasted Berry-and-Grape Filling, cooled Roasted Berry-and-Grape Filling 2 pound blueberries, blackberries, raspberries, and/or seedless red or green grapes 2 tablespoon packed brown sugar 2 tablespoon ground cinnamon 2 tablespoon butter, melted 1 tablespoon lemon juice Directions In a medium bowl stir together flour, 1/4 cup sugar, and thyme. Using a pastry blender, cut in butter until pea size. In a small bowl combine egg yolks and the water; gradually stir into flour mixture. Gather pastry into a ball, kneading gently just until it holds together. Cover and chill 30 to 60 minutes or until easy to handle. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry into a 12-inch circle (or 13x9-inch rectangle). Transfer to a 10-inch round (or 11x7-inch rectangular) tart pan with a removable bottom. Press pastry into fluted sides of pan; trim edges. Prick pastry with a fork. Chill 30 minutes. Preheat oven to 400°F. Line pastry with a double thickness of foil. Bake 8 minutes; remove foil. Bake 6 to 8 minutes more or until golden. Cool on a wire rack. In a medium bowl beat next four ingredients (through lemon zest) with a mixer until combined. Spread in baked tart shell. Top with Roasted Berries and Grapes. Roasted Berry-and-Grape Filling Preheat oven to 375°F. Place fruit (except raspberries) in a shallow baking pan. In a small bowl stir together brown sugar and cinnamon. Drizzle fruit with melted butter and lemon juice and sprinkle with sugar mixture; toss to coat. Roast 12 to 15 minutes or until softened, gently stirring once. If using raspberries, add for the last 6 to 8 minutes of roasting. Print Nutrition Facts (per serving) 500 Calories 32g Fat 49g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 500 % Daily Value * Total Fat 32g 41% Saturated Fat 19g 95% Cholesterol 136mg 45% Sodium 132mg 6% Total Carbohydrate 49g 18% Total Sugars 29g Protein 5g Vitamin C 14.2mg 71% Calcium 87mg 7% Iron 1.7mg 9% Potassium 233mg 5% Fatty acids, total trans 1g Folate, total 54.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.