• 1 1/2 cups all-purpose flour
  • 1 cup fine yellow cornmeal
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 stick unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 whole egg plus 1 egg yolk
  • 1 tbsp water
  • 4 oz cream cheese, softened
  • 1/4 cup whipping cream
  • 1/3 cup plus 1 tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 4 oz fresh mascarpone cheese
  • 2 cups assorted Ontario raspberries (a combination of black, golden and red), washed and well dried



  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, combine the flour, cornmeal, salt and baking powder. In the bowl of a food processor fitted with a steel blade, place the butter and sugar. Cream until light and fluffy. Add the vanilla, lemon zest, eggs and water. Pulse until well blended.
  3. Transfer the mixture to the bowl containing the dry ingredients. Stir until well mixed. The dough should be sticky and thick. Wrap in waxed paper. Refrigerate for 30 to 60 minutes.
  4. Divide dough in half (freeze half for another time). Knead the dough 4 to 5 times on a lightly floured surface. Sprinkle a little flour on the dough and the rolling pin to prevent sticking. Roll dough into a 10 circle, about 1/4 thick. If the dough is sticky, roll out between 2 sheets of waxed paper.
  5. Transfer the dough carefully and place in a 9 tart pan with a removable bottom. Lightly press dough into pan. If it tears, simply press it together again. Cover the dough with aluminum foil and fill with 2 cups of pie weights or uncooked rice or beans. Bake for 20 minutes.
  6. Remove foil and pie weights and bake for an additional 12 minutes, or until the crust browns slightly. Remove from the oven. Let cool for 5 minutes.
  7. Carefully remove the outside ring of the pan. With a long metal spatula, gently slip the tart shell off the metal bottom and gently transfer to a cooling rack. Let cool for 30 minutes. Place cooled tart shell on a serving plate and cover with plastic wrap until ready to fill.
  8. In a large bowl, place cream cheese, whipping cream, powdered sugar and vanilla. Beat until fluffy with an electric mixer. Using a flexible spatula, fold in the mascarpone.
  9. Spread the filling into the cooled tart crust with a flexible spatula. Top filling with black, golden and red raspberries, arranging berries in concentric circles, and refrigerate for 30 minutes.