Fresh Fruit Tart With Mascarpone Recipes
FRESH FRUIT WITH HONEY VANILLA MASCARPONE
Steps:
- Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
- Pour the mascarpone mixture over the fruit, and serve.
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- In a food processor, add all-purpose flour, almond flour, sugar, and salt and pulse a few times to combine.
- In the large bowl of a stand mixer fitted with a whisk attachment or using a hand mixer, beat heavy cream until stiff peaks form (about 3 minutes). Transfer to separate bowl and set aside.
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- Add the graham cracker, butter and sugar to a medium bowl. Mix until the texture is similar to wet sand. Divide the crust between the tarts or use 1 regular pie pan instead. Press the crust down firmly and refrigerate for 1-2 hours to set. If you want to bake the crust place it in a 375 degree oven for 5-6 minutes or until golden brown.
- To assemble the filling add heavy cream to a stand mixer with the whisk attachment. Whip until cream forms soft peaks. Take out of the bowl and set aside.
- In the same bowl add the mascarpone cheese, sugar and vanilla to the stand mixer with the whisk attachment. Whisk until smooth and lump free.
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- There are two options for this step: by hand using a pastry cutter or using a food processor. You can do it either way. To use a pastry cutter: Whisk the flour, confectioners’ sugar, and salt together in a medium bowl. Place the cubed butter on top and cut in using the pastry cutter until the entire mixture resembles pea-sized crumbs– a few larger crumbs is OK. Pour the heavy cream mixture on top and stir to combine. You can use your hands to really get it all combined if needed. To use a food processor: Place the flour, confectioners’ sugar, and salt in a food processor. Pulse a few times to blend. Add the cubed butter and pulse until the mixture resembles pea-sized crumbs– a few larger crumbs is OK. Add the heavy cream mixture, then pulse until the dough comes together and forms a ball.
- Place the dough on a lightly floured surface and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days. (See make ahead tips.)
- Remove dough from the refrigerator and roll out into a 9-inch circle. Place into a greased 9-inch tart pan and press it down into the pan and up the sides until it is even all around. Refrigerate as the oven preheats or for at least 10 minutes. Cold dough is important.
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