![]() ![]() I would only recommend that you not substitute th mascarpone as it is not like cream cheese and adds an indescribable dimension to the flavour of the fruit and a certain sophistication to the outcome. You can use any type of tart base from cookie, crumb, to flakey and all work well. It is infinitely variable, you can add any fruit and glaze with any preserve, the mascarpone cream can be flavored any way you like and is stiff enough to make a good base for the luscious fruit. The essance of Summer! I've been making this receipe since it was printed in Gourmet in 98. Will continue to make it, and I highly recommend this tart! I've made it twice already, and the second time it tasted more like my friend's. My friend has been making this for years, and it's always a hit whenever she makes it. Bring tart to room temperature and remove side of pan before serving. Tart may be assembled 2 hours ahead and chilled. Mound berries decoratively on mascarpone cream. ![]() With a rubber spatula gently stir berries to coat evenly. In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries. Quarter strawberries and in a large bowl combine with remaining berries. Spoon mixture into shell, spreading evenly. In a bowl with a whisk or an electric mixer beat together mascarpone, cream, and sugar until mixture holds stiff peaks. Shell may be made 1 day ahead and kept in pan, loosely covered, at room temperature. Bake shell until golden, about 10 minutes more, and cool completely in pan on a rack. ![]() Bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice. Line shell with foil and fill with pie weights or raw rice. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. On a floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch tart pan with a removable fluted rim. ![]()
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