Raspberry Mascarpone Tart
(for the dough)
1 cup all purpose flour
2 T cake flour
1/4 t salt
1/8 t baking power
1/2 cup cold butter
3~4 T ice water
(for the filling)
2 cups mascarpone
1/3 cup sugar
1 t vanilla extract
4~6 half pints fresh raspberries
>how to make<
(for the dough)
*Combine the flours, salt, and baking powder in the bowl of an electric mixer with a paddle attachment.
*Mix on the lowest speed until the ingredients are combined, or about 30 seconds.
*Cut the butter into eight to ten pieces and add it to the dry ingredients.
*Mix on the lowest speed until the butter is cut in and the mixture resembles coarse sand.
*With the mixer running on the lowest speed, pour in the water in a thin stream.
*Continue mixing until the dough masses around the paddle, or 10 to 15 seconds.
*Scrape the dough from the paddle and the bowl, wrap in plastic, and refrigerate for at least 2 hours.
*When the dough is well chilled, roll to a thickness of 1/8" on a lightly floured surface.
*Lay the dough into a 10" tart pan.
*Freeze the tart for 1 hour to keep the dough from shrinking while baking.
*Preheat the oven to 350 degrees.
*Remove the tart from the freezer, cover it with foil(shiny side down), and fill it with dried beans.
*Bake for 20 minutes, then remove foil and beans and bake for another 10 minutes, or until light golden brown. Cool.
(for the filling)
*Combine the mascarpone, sugar, and vanilla.
*Spread evenly over the bottom of the tart shell,.
*Top with the fresh raspberries and serve.
-serves 12-
Note: I modified the recipe from "Italian Comfort Food", and made it into tartlets. I also added glaze.
Labels: raspberry mascarpone tart recipe, raspberry tartlet recipe, tart recipe