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| Cherry Mascarpone Cheese Tart |
Ingredients
For the crust:
6 tablespoons unsalted butter, softened
1/4 cup sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
Pam non-stick spray
For the filling:
2 tablespoons unsalted butter, softened
1/4 cup sugar
1 1/4 cups mascarpone cheese
1 large egg
1 teaspoon pure vanilla extract
finely grated zest of 1 lemon
2 tablespoons heavy cream
For the cherries:
1/2 cup sugar
1/2 cup black Muscat wine
juice of 1 lemon
1 pound cherries—stemmed, pitted and halved
Special equipment:
13 3/4 x 4 inch, straight – sided rectangular tart pan
Method
For the crust:
Preheat the oven to 350°
In a bowl, using an electric mixer, beat the butter and sugar at medium speed
until fluffy, 2 minutes. Beat in the egg yolks and vanilla. Beat in the flour,
cornmeal and salt and until a dough forms. Gather the dough into a ball and
transfer to a large nonstick baking sheet. Cover with plastic wrap and roll it out
to a 9 – inch square, a scant 1/4 inch thick.
Bake for about 10 minutes, until the edges are lightly browned. Immediately
transfer the dough to a food processor and pulse until fine. Lower the oven
temperature to 300°
Line a 13 3/4 x 4 inch, straight – sided rectangular tart pan with a removable
bottom with foil. Spray the foil with vegetable spray. Press a 1/2 inch layer of the
crumbs evenly over the bottom and up the side of the pan. Refrigerate until firm,
20 minutes.
Make the filling:
In a medium bowl, using an electric mixer, beat the butter with the sugar at
medium speed until fluffy, about 2 minutes. Add half of the mascarpone cheese
and beat at low speed until combined. Add the remaining mascarpone cheese,
the egg, vanilla, lemon zest and cream and beat just until smooth, about 1 minute.
Pour the filling into the crust and smooth the surface.
Set the tart pan on a sturdy baking sheet. Position racks in the bottom and
center of the oven. On the bottom rack, place a roasting pan filled with 1 inch of
water. Place the tart on the center rack and bake for 35 to 40 minutes, until the
filling is puffed and set.
Let cool to room temperature, then refrigerate until chilled, at least 2 hours. Lift
the tart from the pan and remove the foil. Transfer to a platter.
Prepare the cherries:
In a small saucepan, bring the sugar, Muscat and lemon juice to a boil. Reduce
the heat to moderate and simmer until syrupy, about 10 minutes. Let cool
slightly, then transfer to a bowl and add the cherries. Let stand for 10 minutes.
Using a slotted spoon, transfer the cherries to the tart and serve.
For the crust:
6 tablespoons unsalted butter, softened
1/4 cup sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
Pam non-stick spray
For the filling:
2 tablespoons unsalted butter, softened
1/4 cup sugar
1 1/4 cups mascarpone cheese
1 large egg
1 teaspoon pure vanilla extract
finely grated zest of 1 lemon
2 tablespoons heavy cream
For the cherries:
1/2 cup sugar
1/2 cup black Muscat wine
juice of 1 lemon
1 pound cherries—stemmed, pitted and halved
Special equipment:
13 3/4 x 4 inch, straight – sided rectangular tart pan
Method
For the crust:
Preheat the oven to 350°
In a bowl, using an electric mixer, beat the butter and sugar at medium speed
until fluffy, 2 minutes. Beat in the egg yolks and vanilla. Beat in the flour,
cornmeal and salt and until a dough forms. Gather the dough into a ball and
transfer to a large nonstick baking sheet. Cover with plastic wrap and roll it out
to a 9 – inch square, a scant 1/4 inch thick.
Bake for about 10 minutes, until the edges are lightly browned. Immediately
transfer the dough to a food processor and pulse until fine. Lower the oven
temperature to 300°
Line a 13 3/4 x 4 inch, straight – sided rectangular tart pan with a removable
bottom with foil. Spray the foil with vegetable spray. Press a 1/2 inch layer of the
crumbs evenly over the bottom and up the side of the pan. Refrigerate until firm,
20 minutes.
Make the filling:
In a medium bowl, using an electric mixer, beat the butter with the sugar at
medium speed until fluffy, about 2 minutes. Add half of the mascarpone cheese
and beat at low speed until combined. Add the remaining mascarpone cheese,
the egg, vanilla, lemon zest and cream and beat just until smooth, about 1 minute.
Pour the filling into the crust and smooth the surface.
Set the tart pan on a sturdy baking sheet. Position racks in the bottom and
center of the oven. On the bottom rack, place a roasting pan filled with 1 inch of
water. Place the tart on the center rack and bake for 35 to 40 minutes, until the
filling is puffed and set.
Let cool to room temperature, then refrigerate until chilled, at least 2 hours. Lift
the tart from the pan and remove the foil. Transfer to a platter.
Prepare the cherries:
In a small saucepan, bring the sugar, Muscat and lemon juice to a boil. Reduce
the heat to moderate and simmer until syrupy, about 10 minutes. Let cool
slightly, then transfer to a bowl and add the cherries. Let stand for 10 minutes.
Using a slotted spoon, transfer the cherries to the tart and serve.
