Almond Infused Mascarpone & Berries Tart

For the Pate Sucree (sweet pastry): *note: this pastry dough recipe makes enough for two 8 OR 9 inch tarts
2 1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 cup (8 ounces) cold, unsalted butter cut into small cubes
2 large egg yolks, slightly beaten
2-4 tablespoons cold heavy cream or ice water
For the Mascarpone Filling:
1 cup (8 ounces) maascarpone cheese
1/3 cup chilled heavy cream
1/4 cup sugar
1/2 teaspoon almond extract
1 tablespoon Frangelico
zest of 1 lemon
For the Apricot Glaze:
1/2 cup apricot jam
2 tablespoons Frangelico
3 cups mixed berries (strawberry, blackberry, blueberries, raspberries...really whatever is in season)
To prepare the pastry, combine flour, sugar, and salt in the bowl of a food processor.  Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.  Add yolks and drizzle the 2 tablespoons of chilled cream or water evenly over the mixture; pulse until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream or water, 1 tablespoon at a time and pulse.  Divide dough in half, wrap tightly in plastic wrap. Refrigerate 1 hour or up to 2 days.
Preheat oven to 375 degrees Farenheit. On a lightly floured surface, roll out dough to 1/8" thick.  Wrap the dough around the rolling pin, lightly dusting the flour so it won't stick. Make sure your tart pan is close by so you can gently transfer the dough.  Trim the dough flush with the pan. Pierce the bottom of the pan all over with a fork. Refrigerate or freeze until firm, about 30 minutes.  Remove from fridge and line tart with parchment paper and fill with pie weights or dried beans. Bake until the edges are golden, about 15 minutes. Remove the beans and paper, continue baking until crust is golden brown all over, about 10 minutes. Let cool completely on a wire rack.
To prepare the glaze, combine the apricot jam and Frangelico in a small saucepan. Heat until the jam liquifies. Stir to combine.  Pass the jam mixture through a fine sieve to remove the fruit pieces.  Using a pastry brush, apply a thin coat of the apricot mixture to the bottom of the baked tart shell. This will help to keep the crust from not becoming soggy after adding the mascarpone.
To prepare the mascarpone filling, combine mascarpone, cream, sugar, almond extract, Frangelico, and lemon zest in the bowl of a stand up mixer. Beat with whisk attachment until stiff peaks form.  Transfer the mascarpone mixture to the tart shell and spread evenly. 
Top with the assortment of berries.  Using a pastry brush, gently coat the berries with the remaining glaze. This will help keep them fresh and looking shiny and delicious.
pate sucree recipe courtesy of Martha Stewart's New Pies & Tarts
mascarpone filling recipe adapted from Epicurious
glaze recipe adapted from Joy of Baking