It just started getting colder outside. Fall is coming! So I figured I should post this summer tart before it gets any colder!
I made this tart about 1 month ago for a dinner party. I admit I wasn’t paying enough attention when I was making the crust (I blame too many hours at the hospital) and accidentally used 2 sticks of butter…instead of 6 Tbs!!! I had a mini panic attack and then decided to just add another cup of flour and persevere on. And I have to say, it was pretty delicious (and buttery!). When life hands you lemons…turn it into a super buttery raspberry lemon mascarpone tart!
For the Mascarpone Lemon Curd (from Joanne Chang in Fine Cooking)
1/2 cup fresh lemon juice
1-1/2 oz. (3 Tbs.) unsalted butter
3 large eggs
1 large egg yolk
1/2 cup granulated sugar
1/4 tsp. pure vanilla extract
1/8 tsp. kosher salt
8 oz mascarpone cream , softened
For the crust (adapted from Martha Stewart):
2 sticks (16 Tbs) unsalted butter, softened
1/4 cup sugar
2 1/2 cups flour
2 large egg yolks
1 1/2 teaspoons coarse salt
2 pints raspberries
Whipped cream (optional)
For the mascarpone lemon curd:
In a 3-quart nonreactive saucepan, heat the lemon juice and butter over medium-high heat until just under a boil. In a medium heatproof bowl, whisk the eggs and egg yolk and then slowly whisk in the sugar until combined. Gradually whisk the hot lemon juice mixture into the sugar and eggs.
Return the mixture to the saucepan and set over medium heat. Cook, stirring constantly with a wooden spoon and scraping the bottom of the pan frequently, until the curd thickens and coats the spoon, 2 to 4 minutes. Draw your finger along the back of the spoon; when the curd is done, it should hold the trail.
Remove the curd from the heat and strain it through a fine sieve into a bowl. Whisk in the vanilla and salt. Cover with plastic wrap, pressing the plastic onto the surface of the curd, and chill for 1 to 2 hours before using. Mix 1 cup lemon curd with the mascarpone cheese until thoroughly blended.
For the crust:
Stir together butter and sugar in a medium bowl. Stir in yolks. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 10-inch tart pan with a removable bottom. Freeze until firm, about 20 minutes. Meanwhile preheat oven to 375 degrees.
Bake, rotating halfway through, just until crust turns golden around the edges, 12 to 15 minutes. Let cool in tart pan on a wire rack, 1 hour.
Pour mascarpone lemon curd into chilled crust. Top with fresh raspberries. Serve with whipped cream if desired.