Walnut Berry Mascarpone Tart

Directions

1. Heat the oven to 425°,F with a rack in the upper-middle position. Line a rimmed baking sheet with kitchen parchment, place the pastry on top.
2. In a bowl, toss the raspberries and 2 tablespoons of sugar. In another bowl, whisk the mascarpone, egg, walnut oil, salt and remaining 2 tablespoons of sugar. With a paring knife, score a 1-inch frame around the edge of the pastry, then poke holes in the pastry with a fork, avoiding the border.
3. Spread the mascarpone mixture inside the border, scatter the raspberries on top. Bake until the pastry is golden brown, 20 to 25 minutes. Drizzle with Fustini&rsquo,s balsamic. Serve warm or at room temperature.