Mascarpone And Prune Tartlets Recipes

CHERRY TOMATO MASCARPONE TARTLETS

Steps:

• Preheat the oven to 400 degrees F. Line a baking pan with parchment paper.
• Stir the mascarpone, Parmesan and egg yolk together in a bowl with a large pinch of salt and a few grinds of black pepper.
• Unroll the pie crusts and cut out 8 rounds with a 4 1/2-inch round cookie cutter. Lay out the rounds on a work surface and drop a level tablespoon of the cheese mixture onto the center of each, spreading just enough to leave a 1/4-inch border. Arrange the tomatoes on top of the cheese in the center of the tarts (about 6 halves per tart), leaving about a 1/4-inch cheese border. Fold and crimp the edges of the crust just over the cheese but leaving the tomatoes uncovered. Top the tomatoes with the shallot and thyme, drizzle with the olive oil and sprinkle with a pinch of salt and pepper.
• Transfer the tarts to the prepared baking pan and bake until the crust is golden brown and the tomatoes are wilted and lightly browned in spots, 20 to 25 minutes. Serve warm or at room temperature.

MASCARPONE AND PRUNE TARTLETS

Steps:

• Bring prunes and Armagnac just to a simmer in a 1-quart saucepan, then let stand, covered, 1 hour.
• Roll out dough into a 15-inch round (about 1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin, lifting up dough occasionally and flouring surface as necessary to keep dough from sticking. Cut out 6 rounds with 5-inch cutter. Fit each round into a tartlet pan and trim edge. Chill tartlet shells 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Drain prunes, reserving Armagnac in pan, and cut into roughly 1/4-inch pieces, then return to Armagnac. Let stand, stirring occasionally, until liquid is absorbed, about 10 minutes.
• Lightly prick bottoms of tartlet shells all over with a fork, then line with foil and fill with pie weights. Transfer to a baking sheet and bake until sides are set and edges are pale golden, about 20 minutes. Carefully remove foil and weights and bake shells until golden brown, 10 to 15 minutes more. Remove from oven and increase heat to 400°F.
• Meanwhile, stir together mascarpone, yolks, sugar, zest, vanilla, and salt.
• Spoon 1/4 cup mascarpone mixture into each warm tartlet shell, then divide prunes evenly among tartlets. Bake tartlets until custard is pale golden and slightly puffed, about 25 minutes. Transfer tartlets to a rack and cool 10 minutes, then remove from pans (if tartlets stick to pans, gently pry side of tartlets loose with tip of a paring knife) and cool completely, about 45 minutes.

WINE-STEWED PRUNES AND MASCARPONE

Steps:

• Combine prunes, sugar, cinnamon and wine in a pot over medium-high heat. When mixture boils, reduce to simmer and cook 45 minutes, until liquid has turned to syrup.
• Remove from heat, and rest at least 15 minutes. Spread a mound of mascarpone on each serving plate, top with 6 prunes and drizzle with syrup. Serve immediately.

FRESH FRUIT TART WITH MASCARPONE

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.

RASPBERRY MASCARPONE TART

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.