1 stick unsalted butter (room temperature)
1 cup granulated sugar
1/2 tsp salt
2 cup almond flour
1 cup all purpose flour
1 8oz package of mascarpone
1 cup confectioner's sugar (sifted)
1/2 heavy cream
3 cups fresh blackberries
1/4 cup apricot jam (optional)
Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar. In a separate bowl, sift together both flours and the salt. Then add the flour mixture to the butter and sugar, mix till just combined. Press dough into a 9 inch tart pan. Bake for 20 minutes, or until the edges begin to brown. Allow to cool completely.
In a bowl of an electric mixer fitted with the paddle attachment, combine the cheese and confectioner's sugar. Add the cream, slowly to avoid splashing. When it is all incorporated, switch to the whisk attachment and increase the speed to high. Whisk until stiff peaks form.
Spread the cheese filling into the shell and cover with the blackberries. Heat up the apricot jam in the microwave for 25 seconds, use a pastry brush to spread the jam over the berries. Refrigerate until ready to serve. To serve, remove the tart from the pan and place on a pretty platter and enjoy!