Instructions: Mascarpone, a rich, triple-cream fresh cheese, is sold in Italian markets, specialty shops, cheese shops and some supermarkets. Mixed with cream and a little orange liqueur, and spooned into a hazelnut and cornmeal crust, it makes a dreamy base for the mixed summer berries scattered on top.

Crust:
1 cup unbleached all-purpose flour
1/3 cup granulated sugar
1/4 cup yellow cornmeal, preferably stone-ground 1/4 cup ground shelled hazelnuts
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into pieces 1 teaspoon grated lemon peel (yellow part only)

1 egg, at room temperature, lightly beaten

Filling:
1/3 cup heavy whipping cream
1 (8-ounce)

container mascarpone cheese, at room temperature (1 cup)

1/4 cup powdered sugar, plus more for dusting 2 tablespoons orange-flavored liqueur
1 cup fresh blackberries
1 cup fresh blueberries
1 cup fresh raspberries

To make crust: Combine the flour, sugar, cornmeal, hazelnuts, salt and butter in the bowl of a food processor fitted with a metal blade; pulse until the mixture resembles coarse meal.

Transfer to a large bowl and stir in the lemon peel. Add the egg and toss with a fork until the dough holds together when pressed between your fingertips.

Gather into a ball. Coat bottom and sides of a 10- or 11 inch tart pan with removable bottom with nonstick cooking spray. Press the dough into the bottom and up the sides. (Use floured finger tips if dough is soft.) Pierce the bottom of the dough all over with the tines of a fork. Cover with plastic wrap, and refrigerate for at least 1 hour or overnight.

Preheat the oven to 350 degrees.

Remove the chilled crust from the refrigerator and line it with aluminum foil. Fill with pie weights or dried beans and bake for 20 minutes. Remove the weights and foil. Pierce the crust again in several places to deflate it. Bake for 8 to 10 minutes longer, until lightly browned. Transfer to a wire rack to cool completely.

To make filling: In the bowl of an electric mixer set on high speed, whip the cream with a wire whip or beaters until stiff; set aside.

In a small bowl, stir together the mascarpone, powdered sugar and liqueur.

Fold the whipped cream into the cheese mixture.

Spoon into the crust, smoothing the top so that the surface is even. Scatter the berries over the filling and dust with more powdered sugar. Remove the sides of the tart pan. Serve immediately, or cover and refrigerate for no longer than 12 hours.

Editors note: To get a smooth filling, it is important to have mascarpone cheese at room temperature.

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