I’m certain I’m not the only who wakes up on weekend mornings and thinks to oneself, “Today I’ll make a fruit tart.” The luscious raspberries from the weekly grocer’s insert prompted my determination. I already had in mind what I do for the filling, forgoing a traditional pastry crème for mascarpone whipped with vanilla and sugar.
Tart Shell adapted from David Lebovitz’s recipe for pre-baked tart shel
This was my first experience with this recipe – a tart shell that does not require being weighted down during pre-baking. I’ll admit, I was nervous at first, but the tip to press down the tart bottom with a metal spatula did work. Imagine my surprise?
6 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1 large egg yolk
1 cup flour
1/8 teaspoon salt.
Beat the butter and sugar on a low speed until smooth. Add the egg yolk and combine. Add the flour and salt until everything comes together into a smooth dough. As with all pastry dough – don’t over mix! Place the dough in a 9-inch tart pan with a removable bottom. Using your hand, smooth out the dough across the bottom of the pan. Freeze the dough for at least 1 hour. Preheat the oven to 375. Prick the bottom of the tart with a fork – at least 10 times. Bake the tart for about 7 minutes, checking to see if the bottom has puffed up. Continue to bake until a deep brown, about 15 to 20 minutes more.Mascarpone Cream from Gourmet, 2009
1 pound of mascarpone cheese
1/4 cup confectioners sugar
1 tsp lemon juice
3/4 tsp vanilla extract
Whisk together the above ingredients until the cream stiffens. Spread this on the bake tart shell. Top the tart with raspberries – as many or as little as you please, and in a pattern that pleases you. I topped the tart with a drizzle off honey, which added a little sweetness to the tart.