ALMOND & MASCARPONE TART with HONEYED FRUITS
Adapted via Pink Patisserie
For the Crust:
♦ 8 1/2 oz flour
♦ 2 1/4 oz almond flour
♦ 1 3/4 oz sugar
♦ 7 tbsp unsalted butter, cold, cut into small pieces
♦ 1 egg yolk, room temperature
♦ 3 tbsp ice cold water
For the Filling:
♦ 8 oz mascarpone cheese
♦ 1/2 cup crème fraîche
♦ 2 tbsp honey
♦ 2 tbsp brown sugar
♦ 2 tsp lemon zest
For the Topping:
♦ 8 small apricots, quartered
♦ 1/2 cup blueberries
♦ 1/2 cup honey
♦ 2 tbsp brown sugar
♦ 3 tbsp rosemary leaves, chopped
Make the crust: In the bowl of a food processor combine the flour, almond flour and sugar. Pulse just to combine. Add the butter and process until the mixture resembles coarse meal. Add the egg and the water while the processor is running and stop as the mixture just begins to come together. Press the mixture into a 10″ tart pan with a removable bottom. Place in the freezer for 30 minutes. (You can also make the crust by hand by using a pastry cutter).
Preheat your oven to 400 degrees. Remove pan from freezer and dock the pastry with a fork. Place a piece of parchment directly on top of pastry and fill with dried beans or pie weights. Bake for 20-25 minutes then remove from the oven. Carefully remove the paper with pie weights, and return the pastry to the oven for 10 additional minutes, until the bottom is slightly browned. Remove from the oven, and allow to cool completely.
Prepare the filling: whisk together all of the ingredients, and set into the refrigerator to chill.
Make the topping: Bring the honey, rosemary and 1/2 cup water to a simmer in a small skillet over medium heat; cook for about 5 minutes. Add the apricots and simmer for 2 minutes. Using a slotted spoon, carefully move the apricots to a bowl. Add the blueberries to the honey mixture, and cook for 2 minutes as well – remove the blueberries using the slotted spoon to a different bowl. Boil the mixture until syrupy, about 3 minutes or so more. Divide the syrup between the two bowls of fruit. Let cool completely.
Assemble the tart: spread the filling into the cooled tart shell – arrange the fruits atop the filling, leaving any excess liquids in the bowls. Set the tart into your refrigerator to chill for at least 1 hour (ideally for 4 to 5 hours).
To read more about this tart and my musical pairing, click HERE.