About 1 C. all-purpose flour
1/4 C. firmly packed brown sugar
1/2 C. (1/4 lb.) butter or margarine
2/3 C. (6 oz.) mascarpone or Neufchâtel (light cream) cheese
1/2 C. yogurt cheese or sour cream
1 tsp. grated lemon peel
1 1/2 tsp. minced fresh mint leaves
1/4 C. powdered sugar
1 tsp. vanilla
2 C. mixed berries such as marionberries, blueberries, raspberries, and boysenberries, rinsed and drained
1/4 C. seedless blackberry, huckleberry, or salal jam

In a bowl, mix 1 C. flour and the brown sugar. With a pastry blender or fingers, cut or rub in butter to make fine crumbs. Add 1 T. water and stir with a fork until evenly moistened. Gather dough into a ball. On a lightly floured board, roll dough into an 11-inch round. Ease dough into a 9-inch tart pan with a removable rim; if dough tears, overlap edges slightly and press to seal. Gently press dough against bottom and side of pan. Fold excess dough down and flush with pan rim; press against pan side. Bake crust in a 325° oven until golden brown, about 20 minutes. Cool on a rack. In a bowl with a mixer, beat mascarpone, yogurt cheese, lemon peel, mint, powdered sugar, and vanilla until smooth. Spread evenly in crust. Arrange berries in a single layer over filling. In a 1- to 1 1/2-quart pan over medium heat, stir jam until melted, 2 to 3 minutes. Drizzle over berries. Remove pan rim and cut tart into wedges.