1 stick (1/2 cup) cold unsalted butter
Sweet pastry dough ( recipe below)\
On a floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch tart pan with a removeable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes or until firm.
Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice. Bake shell until golden, about 10 minutes more, and cool completely in an on a rack. Pastry shell may be made 1 day ahead and kept in pan, loosely covered, at room temperature.
Quarter strawberries and in a large bowl combine with remaining berries. In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries. With a rubber spatula gently stir berries to coat evenly. Mound berries decoratively on mascarpone cream. Tart may assembled 2 hours ahead and chilled. Bring tart to room tempersture and remove side of pan before serving..
1-1/3 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg yolk
1-1/2 tablespoons ice water
Cut butter into 1/2-inch cubes. In a bowl with your fingertips or pastry blender blend together flour, sugar, salt, and butter cubes until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. In a small bowl or cup stir together yolk and ice water. Drizzle yolk mixture over flour mixture, stirring gently with a fork until incorporated, and gently from mixture into a ball. Turn mixture out onto a floured work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap,until firm, at least 1 hour and up to 1 day. Makes enough dough for a single -crust pie or a 9 toi 11-inch tart.