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Raspberry Mascarpone Tart
Credit:
Mike Krautter
Recipe Summary
Yield: Makes one 14-by-10-inch tart
Ingredients
Ingredient Checklist
1/3 cup sugar, plus more for rolling
1 sheet puff pastry, preferably all-butter, thawed if frozen
1 large egg, lightly beaten
1 cup mascarpone cheese
1 teaspoon finely grated lemon zest
1 vanilla bean, seeds scraped
1 cup heavy cream
3 to 4 pints fresh raspberries
Gallery
Raspberry Mascarpone Tart
Credit:
Mike Krautter
Recipe Summary
Yield: Makes one 14-by-10-inch tart
Gallery
Raspberry Mascarpone Tart
Credit:
Mike Krautter
Raspberry Mascarpone Tart
Credit:
Mike Krautter
Raspberry Mascarpone Tart
Recipe Summary
Yield: Makes one 14-by-10-inch tart
Recipe Summary
Yield: Makes one 14-by-10-inch tart
Yield: Makes one 14-by-10-inch tart
Makes one 14-by-10-inch tart
Ingredients
Ingredients
- 1/3 cup sugar, plus more for rolling
- 1 sheet puff pastry, preferably all-butter, thawed if frozen
- 1 large egg, lightly beaten
- 1 cup mascarpone cheese
- 1 teaspoon finely grated lemon zest
- 1 vanilla bean, seeds scraped
- 1 cup heavy cream
- 3 to 4 pints fresh raspberries
Directions
Preheat oven to 400 degrees. On a sugared work surface, roll out pastry to a 16 1/2-by-12 1/2-inch rectangle, about 1/8 inch thick. Using a pizza wheel or a sharp knife, cut 1 1/4-inch strips from each side of dough. Brush a 1-inch border of egg wash around perimeter of dough and top with strips, overlapping corners and trimming ends to fit. Lightly press strips to adhere. Transfer to a parchment-lined unrimmed baking sheet and freeze until firm, about 15 minutes.
Using a paring knife, score strips with a pattern of diagonal lines. Using a docking tool or the tines of a fork, prick holes all over center of dough, creating steam vents. Score bottom crust along interior edges of strips. Freeze until firm, about 15 minutes.
Invert a wire rack over tart shell and transfer to oven. Bake until puffy and beginning to brown, about 20 minutes. Remove rack and continue baking until deeply golden brown, 15 to 20 minutes more. Transfer to a wire rack and let cool completely.
In the bowl of a mixer fitted with the whisk attachment, beat together mascarpone, vanilla seeds, lemon zest, and 1/3 cup sugar on medium speed until combined and slightly thickened, about 2 minutes. Add cream and continue beating until stiff peaks form. Spread filling evenly into tart shell. Top with raspberries and refrigerate at least 30 minutes before serving.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Raspberry Mascarpone Tart
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Reviews:
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All Reviews for Raspberry Mascarpone Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
