Mascarpone cheese is simply ‘irreplaceable’ in some traditional Italian desserts. Inspired by Donna Hay’s recipes, I adopted her tart recipe and we (at home) loved it.
Mascarpone and berries go very well together, and this time, I really wanted to try it with a homemade sweet pastry tart.
Look for authentic Mascarpone cheese at your local grocer or deli. There are also several dairies in the US producing wonderful Mascarpone cheese. If you support local, as I do, you might even seek out a local dairy.
For the filling, I used 500 grams of Mascarpone cheese and slightly flavored it with brown sugar, vanilla extract, and at serving time, dusted it with confectioner’s sugar. Right at the end, I added a touch of lemon rind.
If for some reason you can’t find Mascarpone cheese in your area, you can try combining cream cheese, heavy whipping cream and softened unsalted butter.
Such a delicious, not too sweet tart.
Did I tell you? We finally arrived in Seattle. We moved three weeks ago and found our new home. We’ve been meeting our neighbors and are enjoying walking and biking to the many small shops and restaurants in the neighborhood.
So much to do, so many things to see, so much wonderful local produce to work with.
In the process of finding nearby farmer’s markets, local producers, etc., I also signed up with a couple of ‘You Pick Your Own’ or ‘U-Pick’ farms and orchards. It’s wonderfully fun (and money-saving) to pick our own locally-grown fruits and vegetables. No question. Here are two great resource sites: pickyourown.org and Red Trycicle.
We are already starting to feel settled in. Hello Seattle! It feels great to finally be here.
- 500g mascarpone
- 2 tablespoons finely grated lemon rind
- ½ cup (confectioner’s) sugar, sifted
- 375g blueberries
- cing (confectioner’s) sugar, for dusting
- sweet shortcrust pastry
- 1½ cups (225g) plain (all-purpose) flour, sifted
- 125g cold butter, chopped
- ½ cup (80g) icing (confectioner’s) sugar, sifted
- 3 egg yolks
- 2 teaspoons vanilla extract
- 1 tablespoon iced water
- To make the pastry, place the flour, butter and icing sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolk and vanilla. Add the iced water and process until the dough just comes together. Turn out onto a lightly floured surface and bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour. Preheat oven to 180ºC (350ºF). Roll the pastry out between 2 sheets of non-stick baking paper to 3mm thick. Line a lightly greased 33cm x 9cm loose-bottomed rectangular tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper, fill with baking weights or rice and bake for 10 minutes. Remove the paper and the weights and bake for a further 10 minutes or until golden. Set aside to cool. While the tart is baking, make the filling. Place the mascarpone, lemon and icing sugar in a bowl and mix well to combine. Spread onto the base of the cooled tart shell, top with the blueberries and dust with icing sugar to serve. Serves 8–10.
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