Tart with maraschino and cream berries

2_18112 MARASCHINO with TART BERRIES INGREDIENTS for 8 PERSONS a pack of fresh pastry, 350 g of mascarpone cheese, 2 egg yolks, 100 g sugar, 3 tablespoons of Maraschino, 200 g of raspberries, blackberries, 100 g 150 g blueberries, blackcurrant grappolini, 3 3 tablespoons apricot jam, a tablespoon of lemon juice, a tablespoon of milk, one tablespoon of granulated sugar, butter and flour for the baking pan.

Preparation: 30 minutes cooking time: 25 minutes Easy Heat oven to 190ø.

and the tegliacon buttered fingers.

Unroll the pastry, allow it a few minutes at room temperature; put your hands under the Charter that was wrapped up, lift and turn it over in the pan.

Please join the dough to the bottom and side of pan with floured fingers; remove the dough that protrudes from rim, passing it over the rolling pin; stamped on the bottom of the dough and Bake 25 minutes.

Knead the scraps of dough with a rolling pin on your work surface dusted with flour.

Set aside some leaves with the cutters and the blunt blade part formed the ribs of leaves; brush with milk, sprinkle with the grain.

Place the leaves on a piece of parchment paper and place them in the oven 15 minutes and finish baking the pastry shell.

Remove from the oven and pan, let cool; put the shells on a serving dish.

While the pasta cooks whip in the egg yolks and sugar bowl 8 minutes with electric mixer, add the mascarpone cheese, continuing to mix at minimum speed; Add the liqueur, drop by drop, always blending.

Fill with the cream pastry shell.

Wash berries, drain them in a colander, dry with kitchen paper.

Place the cream, concentric circles, the berries, alternating the colors and brush with warmed Jam 3 minutes with lemon juice.

Garnish with leaves of dough served.