Lemon Mascarpone Tart with Fresh Strawberries

Description

Lemon Mascarpone Tart with Fresh Strawberries

(Serves 12)

1 egg yolk

1 Tbsp. powdered sugar

1 3/4 cups sifted flour

1 tsp. vanilla sugar

1/2 cup unsalted chilled butter

1 tsp. lemon juice

4 Tbs. ice water

Pinch of salt

Sift flour, vanilla sugar, salt and sugar onto a flat surface and make a large well in the center. Cut or grate the chilled unsalted butter into small pieces and toss with the flour mixture. Using your fingertips, mix the flour and butter together as quickly as possible, with a light, pinching motion of thumbs and forefingers. When the dough resembles coarse meal, make a well in the center and add the egg, lemon juice and enough chilled water. Toss to combine. The dough should feel damp. Add more liquid in drops if necessary. Form the dough into a rough ball and with the heel of your hand begin pushing down and away from the side of the ball farthest from you, smearing fat and flour together against the work surface. Gather the dough together again and repeat if necessary. Flatten into a disk, wrap and chill for 30 minutes before using.

Roll out the dough 1/4 inch thick, line with the dough a lightly buttered tart pan. Chill in the refrigerator for 30 minutes Preheat the oven to 350 degrees F. Lightly grease the pan. Prick the bottom with a fork. Line the dough with parchment paper, pressing it well into the edges, fill with beans or rice and bake for 10-12 minutes until pastry is set and beginning to brown. Remove beans, brush shell with a beaten egg, and bake for 3-5 minutes longer, or until the bottom is no longer soft. Remove from the oven and let the pie shell cool slightly.

Mascarpone Lemon Cream:

1 1/2 cups heavy cream

1/2 cup sugar

4 egg yolks

1/4 cup flour

2 vanilla beans pulverized, or 2 tsp. vanilla extract

1/8 tsp. lemon peel

1 tsp lemon extract

1/4 cup lemon juice

1 cup mascarpone cheese

Fresh strawberries

Heat the cream in a heavy saucepan. Place egg yolks, sugar, flour, lemon juice & extract and vanilla in a separate bowl and whisk briefly. Still whisking, slowly pour in the warm liquid. Cook over medium heat for 20 minutes, stirring constantly, until mixture thickens slightly. Don't let it boil. Place in the refrigerator to cool cover with plastic wrap. Stir in the mascarpone cheese. Beat in heavy cream and lemon peel. Make apricot galze.

Apricot Glaze

1 (16 oz.) jar apricot jelly

In a saucepan, heat jelly until it comes to a boil. Drain the mixture through a fine sieve.

Spread the tart shell with mascarpone pastry cream, top with strawberries. Glaze with prepared glaze and refrigerate.

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