mark of the tart

So! On a lighter note! I made this gorgeous tart for my future father-in-law for Father's Day this year. It was actually the first tart I've ever made, if I recall. It turned out perfectly, because I'm amazing *flips hair*. The berries were perfect and delicious, the crust light and flaky (which I attribute to the almond flour), the mascarpone cream out of this damn world. The original iteration of this tart was made with figs and pistachios, and the second with berries and amaretto. I went for berries and almond extract since the amaretto would not be cooked out in any way, thus limiting its audience. I think it turned out well. The only snag in the entire process was when I decided to go rogue and remove the tart shell from the tart pan approximately two seconds after I took it out of the oven. I now have a triangular burn on the inside of my wrist, with a delicate scalloped edge just like my tart pan, as a memory of that stupid maneuver. I said on Facebook the other day that I was going to get the shape tattooed on my arm permanently and tell people it's the Mark of the Tart.

Berry Mascarpone Almond Tart
Adapted from What She's Having, who adapted it from Desserts for Breakfast

Pastry Crust
1 cup all-purpose flour
¼ cup almond flour
½ tsp. salt
½ cup unsalted butter, chilled and cut into cubes
1 egg yolk
2-4 tbsp. ice water

Mascarpone Filling
14oz. mascarpone (one whole 8oz tub, and 2/3s of another) at room temperature
4 tbsp. icing sugar
4 tsp. almond extract
½ cup whipping cream
1 tbsp. granulated sugar

Berry Topping
2 cups mixed berries, cleaned
2 tbsp. seedless raspberry jam

Make the pastry crust: In a food processor, pulse the flour, almond flour, salt, egg yolk together until blended. Add the cubed butter and pulse until the butter is pea-sized and coated in the flour mixture. While pulsing, pour ice cold water into the mixture, one tablespoon at a time, until fully incorporated. Mixture should not be visibly should look like shredded butter, basically.

Pour mixture out onto two large pieces of plastic wrap, and form the dough into a disk by gently kneading the dough together. Cover in the plastic wrap, and refrigerate for at least 2 hours or overnight. Once chilled, roll out the dough to ¼ inch thick and place in a 9 inch tart pan, using the edge of the pan to pull off any excess*. Cover with plastic wrap again, and refrigerate the crust for an hour. Preheat the oven to 400F. Place a sheet of parchment paper on the crust and cover with pie weights or dried beans. Bake for 13-15 minutes, remove the pie weights and parchment and bake for an additional 3-5 minutes. Let cool completely.

Make the filling: You'll need to either use your standing mixer to blend the mascarpone and a separate mixer or whisk for the whipped cream, or vice versa. In one bowl/mixer, beat the mascarpone and a tablespoon of the cream together until the mascarpone is softened and fluffy. Mascarpone is sticky, so make sure it has the texture of whipped cream cheese. Beat in the sugar and almond extract. In a separate bowl/mixer, whip the cream; fold in a tablespoon of sugar once the whipped cream has stiff peaks. Fold the whipped cream into the mascarpone. Pour and spread into the cooled tart crust.

Make the berry topping: In a microwave safe bowl heat the jelly until it liquefies (about 30 seconds). Toss the berries with the jelly. Pour over the mascarpone filling. Chill the tart for at least 1 hour before serving.

I suggest using the flattest serving dish possible, which I realized is not something I own (unless I put it on a cake plate, which seemed too much). Also make sure you rinse and thoroughly dry/drain the berries so the added moisture doesn't affect the crust during refrigeration. Enjoy! It is so good.

* I pulled off the excess crust, flattened it into a disc, and put it on some parchment paper in a pie plate. I baked it with the tart crust and then enjoyed my flat and ugly pastry disc with jelly on top alongside my morning tea. Because I'm the boss, that's why.

1 comment:

  1. Another perfect example of your amazing talents!


Note: Only a member of this blog may post a comment.

All content © Meaghan O'Malley, 2009-2012. Header image by Rebekka Seale.