fresh fruit mascarpone tart.
You might not believe it but I’ve been pulled over by an officer 9 times.
- Expired tags
- No seatbelt
- Illegal carpool lane exit
- Running a stop sign (what stop sign Officer?)…x 2
- Illegal left hand turn
- Brake light out
- Getting lost (well this was the reason for my driving a little bizarrely in a neighborhood I had never been to…the officer had other incorrect suspicions
- Failure to use turn signal
I have not, however, been issued a ticket by a living, breathing police officer. No joke. Now the traffic camera that snapped a shot of me carelessly cruising through an intersection as the light turned red…and the city of Costa Mesa issuing me a ticket for $355 for the red light violation? Sure. But never for the other violations.
I will have you know I’m a cautious driver and no, I never cried my way out of a ticket. And I’m not a flirt either. Just plain lucky I suppose.
I know some of you may not believe me, but I hope you can believe in this tart. Oh it’s good. It’s so good I served it at 2 occasions last week and had several requests demands for the recipe. So here you go girls!
Start with a cornmeal crust…
Toss in some butter.
Here’s what my tart dough looked like. Awful. I’m sure yours will be 10 times better because you’re you and not me.
Emma helping as always. I look at this picture and I’m reminded that she started helping me in the kitchen when she was 2 and now she’s 5. I don’t know any other 5 year olds who ask for asiago and goat cheese and who know how to properly fold egg whites into souffle batter
Fill your tart with a mascarpone-sour cream filling. It’s super simple but super delicious.
I tossed on strawberries but other fruits would be just as well especially berries, stone fruits, figs, etc. Also, not pictured is the salted dark chocolate bar I shaved on top of the strawberries. The sky’s the limit with this tart.
*you can find mascarpone cheese (whipped Italian cream cheese) at most grocery stores in the cheese section near the cream cheese…I get mine at Trader Joes for the best price.
Friends, neighbors, complete strangers might ask for this recipe...:) A light, fresh tart perfect for spring and summer!
Ingredients
- 1 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 3 tablespoons ice water
- 1 large egg yolk
- For the Filling:
- 1 cup mascarpone cheese
- 3/4 cup sour cream
- 1/3 cup honey
- 1 teaspoon vanilla
- fresh fruit of your choice - berries, peaches, figs, plums, etc.
Instructions
- For the crust: Combine flour, cornmeal, sugar and salt in a medium bowl. Add cold butter and, with your fingers, break up the butter in the dry ingredients. It will be crumbly, with some larger butter pieces and some smaller. Work quickly so that the butter isn't warmed up too much. Stick in the fridge for a few moments when done.
- In a small bowl whisk together water and egg yolk.
- Pull the butter and flour from the fridge and add the wet ingredients to the dry all at once. Combine with a fork (you might feel there isn't enough liquid but keep working it together). Sprinkle lightly with flour, form into a disk and wrap in plastic wrap.
- Refrigerate dough for 1 hour.
- When ready to roll out, unwrap the dough onto a lightly floured work surface. Using a floured rolling pin, roll the dough out to an 11-inch circle. If the dough starts to break up or tear as you’re rolling it, don’t panic. Simple place the dough into the tart pan and use your fingers to press it along the bottom, sides and edges. Place the dough in the tart pan and press it against the sides and edges so no gaps are present. Cut any excess dough flush with the tart pan. Refrigerate dough for 20 minutes while the oven preheats.
- Preheat oven to 350 degrees F.
- Remove the tart pan from the refrigerator. Line the unbaked crust with a sheet of foil or parchment paper covering all sides. Fill the pan with dried beans or pie weights. Bake for 15 minutes, then rotate the pan and bake for another 15 minutes. Remove the foil and beans from the pan and bake for another 6 minutes, or until the bottom crust looks dry and the shell is a very pale golden color. Remove from the oven and let the shell cool completely.
- For the filling: in a medium bowl combine mascarpone and sour cream. Add honey and vanilla extract and stir to combine.
- Once crust is cool, spread the filling across the bottom of the tart. Arrange sliced fruit on top of the filling. I topped my berries with some shaved chocolate but drizzled caramel, honey or toasted nuts would be great too.
Notes
361 calories, 20 grams of fat, 37 carbs, 7 grams protein, 1 gram fiber
You’re amazing!