TART CRUST:
1 cup all-purpose flour
1/4 cup ground almonds or almond flour (can substitute regular flour)
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, very-cold, cut into 1/2 inch cubes
1/4 teaspoon almond extract
4-6 Tbsp ice cold water

FILLING:
1 cup (8 oz) mascarpone cheese
1/3 cup cold heavy cream
1/4 cup sugar
1 1/3 cup raspberries
1 1/3 cup blueberries
1 1/3 cup strawberries - stems removed and quartered
2 Tbsp orange marmalade
2 Tbsp berry liqueur such as creme de cassis
Equipment needed: Food processor, a 9-inch fluted tart pan with a removable bottom