13 April 2009

Spring













Strawberry Mascarpone Tart, adapted from Gourmet

for tart shell
1 ¼ cups all-purpose flour
3 tablespoons granulated sugar
rounded ¼ teaspoon salt
7 tablespoons unsalted butter, cut into ½-inch pieces
1 large egg yolk
½ teaspoon pure vanilla extract
½ teaspoon fresh lemon juice
3 tablespoons cold water

for filling
1 ½ pound strawberries, trimmed and sliced lengthwise
1 pound mascarpone (about 2 cups)
¼ cups confectioners sugar
1 teaspoon fresh lemon juice
½ teaspoon grated lemon zest
¾ teaspoon pure vanilla extract

1. make the tart shell: Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor), just until mixture resembles coarse meal with some roughly pea-sized butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
2. Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of pan all over with a fork and freeze until firm, about 10 minutes.
3. Preheat oven to 375 degrees F. Line the tart shell with aluminum foil and add pie weights. Bake for 20 minutes, remove foil and weights, and bake 10-15 minutes more, until the crust starts to brown at the edges. Remove from oven and let cool.
4. Meanwhile, combine mascarpone, sugar, lemon juice, zest and vanilla with a whisk or large wooden spoon, until well-combined and creamy.
5. When the crust is cool, pour mascarpone mixture into the crust and spread it out so it is lovely and even. Artfully arrange strawberries on top. Serve to your favorite people, especially if they've managed to gather at your house for a weekend and you can't remember time better spent.

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