Shortbread Crust: Butter, or lightly spray with a nonstick vegetable cooking spray, a 9 inch (23 cm) tart pan with a removable bottom. 

In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Prick the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for about 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Meanwhile preheat your oven to 425 degrees F (220 degrees C) and place the oven rack in the center of the oven. 

Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool completely. If not using right away, the crust can be covered and stored for a few days.

Cream Filling: In the bowl of your electric mixer (or with a hand mixer or wire whisk) beat the mascarpone cheese, heavy whipping cream, sugar and vanilla extract just until soft peaks form. 

To Assemble Tart: Evenly spread the cream filling onto the baked and cooled tart shell. Scatter the fruit on top of the cream. If not serving immediately, refrigerate. Can be covered and stored in the refrigerator for a couple of days.

Serves about 6 - 8 people.

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