This is a tart that you bake ahead of time and then serve topped with fresh fruit.

In a medium-sized Pyrex or other ovenproof bowl, combine 3 oz. butter, 1 T. vegetable oil, 3 T. water, 1 T. sugar, and a pinch of salt.

Place in an oven at 400 degrees for 15 minutes, until the butter is bubbling.

Remove from the oven and add 1 C. all-purpose flour.  Stir quickly to combine until a ball of dough forms.  Transfer the dough to a 9″ tart pan or pie pan.  Spread a bit with a spatula and then allow it to cool.

Once the dough is cool, press it into the pan evenly with your fingers.  Prick it all over with a fork, then bake in the oven for 15 minutes.

While the shell is baking, make the filling.  Combine 1/4 C. Mascarpone and1/4 C. sugar in a mixing bowl.  Beat by hand or in an electric mixer until the combination is light and fluffy.  Add 1 3/4 C. ricotta cheese, 1 egg plus 1 egg white, 1 t. honey, and a pinch of salt.  Mix to combine.

Pour the filling into the tart shell — it’s okay if it’s still hot.  Bake 20-30 minutes, until the filling is just set in the center.

Just before serving, top the tart with fresh ripe fruit.