The combination of buttery crunchy tart dough and fresh strawberries is one loved by people of all ages.
The tarts are generally made with smooth and rich custard cream stuffed in tart dough. But this recipe uses mascarpone cheese.
Simple sweets can be made very different a slight change in cooking procedure. By knowing cooking tips professionals practice, you'll be able to make tarts that are more delicious.
Here are some tips...
When the dough is made, all of the ingredients should be chilled.
The dough should be chilled over a night or up to 3 days. (And it can be kept in a freezer for 1 month.)
Use the freshest and ripest fruits.
In this recipe, we will use strawberries, but any kind of seasonal fruit will do.
Ingredients
For Crust
1 stick unsalted butter
90 grams powdered sugar
200 grams flour
90 grams almond powder
1 egg
For Filling
1 cup mascarpone (8oz)
1 tablespoon granulated sugar
1/2 teaspoon vanilla
1 tablespoon butter
4 cups strawberries, any kind of seasonal fruits
Directions
For Crust
Sift together almond powder, powdered sugar, and flour, and chill in the freezer for about 30 minutes.
Cut the butter into small pieces and chill in the refrigerator for about 30 minutes. (Careful though, if cooled too much, butter grains will remain when mixed with flour.)
Whole eggs should be beaten and chilled.
Place the flour mixture and butter in a food processor and process until no lumps of butter are left. Then add the egg.
When the dough is lightly gathered, take it out in plastic wrap, and roll into a ball. Flatten into palm-sized pieces, wrap each in plastic wrap, and refrigerate overnight.
Take the dough from the refrigerator. Lightly dust powdered sugar on a cleaned work place and roll it out with a rolling pin.
Place the dough evenly over the bottom and up the sides of a 9-10 inch tart pan. Prick the base of the pastry with a fork. Chill in the refrigerator for 30 minutes to 1 hour.
Preheat your oven to 350 degrees.
Place pan on a baking sheet.
Cover pastry with parchment paper, fill with baking beads or 2 cups dry raw rice or beans.
Bake 15 minutes and remove baking beads.
Bake another 10 minutes until the golden brown.
For Filling
In a small bowl, mix the mascarpone, sugar and vanilla.
Spread the mascarpone mixture evenly over the cooled crust.
Arrange seasonal fruits.
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