Tonight I am posting the first recipe in my series for the Fourth of July. Dessert usually gets the last slot in such ventures as it comes last in the meal, but this Simply Recipes inspired tart, definitely deserves the number one spot. Not only is it beautifully impressive, it was absolutely delicious. The crust is firm and flavorful with the almond flour making a huge impact on both taste and texture. The mascarpone cream filling is creamy, fluffy and lightly sweetened and a cinch to whip up. And the berries pilled on top? A superb finish. Usually, I shy away from berry tarts as the store bought variety–you know the ones topped with the clear fruit glaze– gave me a poor impression on the dessert as a whole. The berries in this recipe are simply tossed with a mixture of strawberry jam and orange juice that enhances the colors beautifully and adds just the right touch of sweetness.
This elegant and impressive red, white and blue dessert will make an awesome addition to your Independence Day spread, whether you are eating fried chicken straight from the box as you watch fireworks (as I plan to) or have a lavish gourmet spread.
Because I discovered that my tart pan was much to large for this recipe I doubled the dough and filling and made little minis with the extras. They were adorable and would be great for a buffet table so that you don't have to worry about people demolishing your gorgeous tart!
Red, White and Blue Berry Tart
1 cup all-purpose flour
1/4 cup almond flour
1 1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter, cold and cut into cubes
1/4 teaspoon almond extract
4-6 Tbsp ice cold water
Filling8 oz mascarpone cheese
1/3 cup cold heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
1 cup raspberries
1 1/2 cup blueberries
1 1/2 cup strawberries, halved
3 Tbsp strawberry jam, other jams would work also
2 Tbsp orange juice
*You will need a 9-inch fluted tart pan with a removable bottom
In a large food processor combine the flour, almond flour, sugar and salt. Pulse a few times to combine. Add in the butter cubes and pulse a few times until the mixture resembles a course meal. Add in the almond extract and pulse one more time. Add in the water 1 Tbsp at a time, pulsing a few times in between each, until the mixture begins to clump together. Remove from the food processor and form into a round disc. Wrap and refrigerate for at least an hour.
Remove the disc from the refrigerator and let stand for about 10 minutes. On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-inch circle, about 1/8 inch thick. Carefully fold the dough over to transfer to the tart pan and unfold so the dough circle is centered over the pan. Gently press the dough around the bottom of the pan and slowly work the dough into the edges and the fluted sides of the pan. The pieces of dough that come above the edges of the pan should be removed. Freeze the dough for about 30 minutes.
Preheat the oven to 375. Remove the pan from the freezer and poke the bottom with a fork. Line the dough with aluminum foil, pressing it to shape it to the form of the dough in the pan. Pour beans or pie weights into the foil lined pan. Bake for 20 minutes in the center of the oven. Remove from the oven and carefully remove foil and pie weights (they will be hot!). Continue to bake for about 10 minutes until the crust is golden. Remove from oven and cool.
In the bowl of a stand mixer– a hand mixer and stand alone bowl can also be used– combine the mascarpone, cream, sugar and vanilla. Beat on medium-high for about 1 minute until stiff peaks form. Spread the cream mixture into bottom of the cooled tart crust. At this point the tart can be covered and refrigerated for up to 2 days before you use it.
To finish the tart off: In a large bowl combine the jam and juice and whisk together. Toss the berries in the glaze and arrange on the top of the tart. Chill until about 1 hour before serving.
Source: Simply Recipes