(for the crust)
1 cup all purpose flour
1/3 cup powdered sugar
1/8 t salt
1/2 cup unsalted butter, chilled, cut up
1 egg yolk
1 1/2 t grated orange peel
1 t Grand Marnier or orange juice
(for the filling)
1 lb. fresh strawberries, sliced
1/4 cup plus 2 T sugar, divided
3 t Grand Marnier of orange juice, divided
3/4 cup mascarpone cheese
3/4 cup shipping creawm
1 t grated orange peel
[how to make]
(for the crust)
*Pulse flour, powdered sugar and salt in food processor until combined.
*Add butter; pulse until mixture resembles coarse cornmeal.
*Add all reminging crust ingredients; pulse briefly until mixture is moist and cumbbly.
*Shape into flat round.
*Cover and refrigerate 10 to 15 minutes.
*With lightly floured hands, press dough into bottom of 9" tart pan with removable bottom, working from center out.
*Prick all over with fork.
*Freeze at least 20 minutes, or refrigerate 45 minutes or overnight.
*Meanwhile, heat oven to 350 degrees.
*Bake crust 20 to 25 minutes or until golden brown around edges and just starting to brown on bottom.
*Cool completely on wire rack, 20 to 30 minutes.
(for the filling)
*Combine strawberries, 1/4 cup of the sugar and 1 t of the Grand Marnier in medium bowl.
*Place strawberries in sieve set over medium bowl to catch juices.
*Gently whisk mascarpone cheese and cream in large bowl.
*Whisk in remaining 3 T sugar, remaining 2 t Grand Marnier and 1 t orange peel.
*Beat at medium speed 4 minutes or just until soft peaks from.
*Spread in cooled crust. Chill 1 to 2 hours before serving.
*Reserve 2 cups of the strawberries.
*Puree remaining strawberries with strained juices in food processor to make sauce.
*Pour reserved 2 cups strawberries over filling.
*Serve sauce with tart.
-makes 8-
Note: I found this recipe in cookingclub.com.
Labels: mascarpone tart recipe, strawberry mascarpone tart recipe, tart recipe
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