FRESH FRUIT TART WITH MASCARPONE
I always get recipe requests when I bring this fruit tart to parties. The mascarpone cheese adds a smooth richness that keeps everyone coming back for more. With the vibrant colors of the fresh fruit, this tart not only tastes great but is very eye catching. You can use any fruit to top the tart.
Provided by Sarah
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
- Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
- While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
- Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
- Glaze the entire top of each tart gently using a pastry brush.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 43.2 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 13.9 g, Sodium 132 mg, Sugar 28.2 g
RASPBERRY MASCARPONE TART
A golden puff-pastry shell is filled with vanilla-flecked mascarpone cream and topped with rows and rows of juicy raspberries in this impressive dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 14-by-10-inch tart
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a sugared work surface, roll out pastry to a 16 1/2-by-12 1/2-inch rectangle, about 1/8 inch thick. Using a pizza wheel or a sharp knife, cut 1 1/4-inch strips from each side of dough. Brush a 1-inch border of egg wash around perimeter of dough and top with strips, overlapping corners and trimming ends to fit. Lightly press strips to adhere. Transfer to a parchment-lined unrimmed baking sheet and freeze until firm, about 15 minutes.
- Using a paring knife, score strips with a pattern of diagonal lines. Using a docking tool or the tines of a fork, prick holes all over center of dough, creating steam vents. Score bottom crust along interior edges of strips. Freeze until firm, about 15 minutes.
- Invert a wire rack over tart shell and transfer to oven. Bake until puffy and beginning to brown, about 20 minutes. Remove rack and continue baking until deeply golden brown, 15 to 20 minutes more. Transfer to a wire rack and let cool completely.
- In the bowl of a mixer fitted with the whisk attachment, beat together mascarpone, vanilla seeds, lemon zest, and 1/3 cup sugar on medium speed until combined and slightly thickened, about 2 minutes. Add cream and continue beating until stiff peaks form. Spread filling evenly into tart shell. Top with raspberries and refrigerate at least 30 minutes before serving.
MASCARPONE AND WILD BERRY TART
Steps:
- For the crust: In a stand mixer, add the flour, sugar, pinch of salt and lemon zest. Mix together for about 30 seconds.
- With a sharp knife, open the vanilla bean, remove the seeds and add them to the other ingredients in the mixer.
- With the mixer on a medium speed, add the cold butter and mix until it looks like coarse crumbs.
- In a small bowl, beat together the yolks and grappa and add it to the mixture. Keep the machine running on medium speed. The dough will come together (it only takes a few seconds) and as soon as it starts leaving the sides of the bowl, turn off the machine, and by hand on a flat surface, work into shape of a disk. Cover with plastic wrap and refrigerate for about an hour.
- Preheat the oven to 425 degrees F. Butter an 11-inch tart pan very well.
- On a floured surface, roll out the dough to about 1/4-inch thick, and then gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess.
- With a fork, poke the dough several times, all the way through to the pan. The tart will try to "rise" in the oven, so poking the tart helps it breathe in the hot air.
- Bake in the oven until golden and crisp, about 20 minutes. Set aside on a cooling rack for about 30 minutes.
- For the filling: Use a hand mixer to whip together the mascarpone, cream, grappa, sugar, and vanilla seeds in a large bowl. Whip until you have soft peaks.
- Spread the filling on top of the cooled crust. Add the berries by just dropping them on the cream, there is no need to push the fruit. If the cream is light and fluffy they will slowly drop into the filling. Top with shaved dark chocolate.
BERRY TART WITH MASCARPONE CREAM
Categories Berry Cheese Dessert Bake Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- On a floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice. Bake shell until golden, about 10 minutes more, and cool completely in pan on a rack. Shell may be made 1 day ahead and kept in pan, loosely covered, at room temperature.
- In a bowl with a whisk or an electric mixer beat together mascarpone, cream, and sugar until mixture holds stiff peaks. Spoon mixture into shell, spreading evenly.
- Quarter strawberries and in a large bowl combine with remaining berries. In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries. With a rubber spatula gently stir berries to coat evenly. Mound berries decoratively on mascarpone cream. Tart may be assembled 2 hours ahead and chilled. Bring tart to room temperature and remove side of pan before serving.
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BERRY TART WITH MASCARPONE CREAM - THE GREEK FOODIE
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5/5 (8)Total Time 1 hr 25 minsCategory DessertCalories 648 per serving
- Wash and clean the strawberries and cut them in half. Place them in a bowl and add the juice of the two oranges all over and let them sit. Wash and drain the blueberries.
- Using a mixer in medium speed beat the mascarpone cheese with the heavy cream and the vanilla. Add the orange zest. Keep beating mixture for 1-2 min until everything is incorporated well, about 2 min.
LEMON BERRY MASCARPONE TART - MY BAKING ADDICTION
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4.3/5 (136)Category Summer RecipesServings 1Total Time 1 hr 15 mins
- To prepare the crust, whisk together the flour and salt in a bowl. In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy. Mix in the vanilla. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix. Use your hands to shape the dough into a ball. Wrap in plastic and refrigerate for 30 minutes.
- Once the dough has chilled, press the dough into the tart pan and up the sides. Use a knife to score the edges and make them even at the top. Bake for approximately 15 minutes, or until the edges begin to lightly brown. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.
- To prepare the filling, combine the mascarpone, sugar, lemon juice, and vanilla in a small bowl and mix until smooth. Spread mixture evenly in cooled tart shell, then top with berries. Garnish with lemon zest.
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- Preheat oven to 350 degrees F. In a food processor, combine the flour, powdered sugar, and salt until well-combined. Add the butter and process until it forms a ball. Roll out the dough into a 12-inch round and fit into a 10-inch tart pan with a removable base. Take care to push the crust all the way up and into the fluted edges of the pan. Poke all over with a fork and bake 10-12 minutes. Cool completely.
- In a bowl with a whisk or an electric mixer, beat together the mascarpone, cream, and sugar until smooth and combined. Spread the mixture evenly in the bottom of the pan, and arrange the berries on top.
- In a small saucepan, heat the apricot jam and Grand Marnier (if using) until syrupy. Turn off the heat and cool slightly until warm to the touch. Brush onto the berries. Serve.
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