HEART-SHAPED FRESH FRUIT TART WITH MASCARPONE CREAM FILLING

HEART-SHAPED FRESH FRUIT TART WITH MASCARPONE CREAM FILLING

Makes one 11-to 12-inch or two 8-to 9-inch or two 14-by-4-inch crusts

Ingredients for the pate sucree:

2 1/2 cups all-purpose flour
3 tbsps. sugar
1 cup unsalted butter
chilled and cut into small pieces
2 large egg yolks
1/4 cup ice water

Directions:

1. In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds
2. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.

3. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

4. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

To prebake the tart crust:
1. Preheat the oven to 400 F. Line the frozen tart crust with a large piece of heavy duty aluminum foil, making sure to press the foil into the fluted edges of the crust.
2. Fill the foil-lined crust with dried beans, uncooked rice or ceramic pie weights.

3. Bake and line the crust until it dries out, about 15 minutes. Check to see if the crust is ready by pulling up one corner of the foil. If the foil sticks, the crust is not fully dried up yet. Return to the oven and check every 2 minutes.

4. Carefully remove the weights and foil by gathering the foil edges toward the center and pulling up and out. Reduce the heat to 350 F.

5. Continue to fully bake the crust. Continue to bake until the crust is golden brown, about 10 minutes. Transfer the crust to a wire rack and use as directed.

Ingredients for the cream filling:

1 cup cold mascarpone cream
3/4 cup heavy cream
1/3 cup confectioner’s sugar
2 tbsps. amaretto liquor
3 tbsps. seedless raspberry jam or strawberry jam or pastry gel

Directions:
1. In a bowl of an electric mixer, combine the mascarpone cheese, cream, confectioner’s sugar and vanilla. Beat on medium speed until firm peaks form, about 2 minutes.
2. Using an icing spatula, spread the filling evenly in the cooled crust.

To assemble the fruit tart:

1. In a small saucepan over low heat, warm the jam or pastry gel. Remove from heat.
2. Carefully arrange the sliced fruits and place closely together, on top of the cream filling.
3. Using a pastry brush, gently brush the fruits with the pastry gel. Cover and refrigerate until cold for up to 1 day. Unmold the tart and serve cold.