RASPBERRY MASCARPONE TART
A golden puff-pastry shell is filled with vanilla-flecked mascarpone cream and topped with rows and rows of juicy raspberries in this impressive dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 14-by-10-inch tart
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a sugared work surface, roll out pastry to a 16 1/2-by-12 1/2-inch rectangle, about 1/8 inch thick. Using a pizza wheel or a sharp knife, cut 1 1/4-inch strips from each side of dough. Brush a 1-inch border of egg wash around perimeter of dough and top with strips, overlapping corners and trimming ends to fit. Lightly press strips to adhere. Transfer to a parchment-lined unrimmed baking sheet and freeze until firm, about 15 minutes.
- Using a paring knife, score strips with a pattern of diagonal lines. Using a docking tool or the tines of a fork, prick holes all over center of dough, creating steam vents. Score bottom crust along interior edges of strips. Freeze until firm, about 15 minutes.
- Invert a wire rack over tart shell and transfer to oven. Bake until puffy and beginning to brown, about 20 minutes. Remove rack and continue baking until deeply golden brown, 15 to 20 minutes more. Transfer to a wire rack and let cool completely.
- In the bowl of a mixer fitted with the whisk attachment, beat together mascarpone, vanilla seeds, lemon zest, and 1/3 cup sugar on medium speed until combined and slightly thickened, about 2 minutes. Add cream and continue beating until stiff peaks form. Spread filling evenly into tart shell. Top with raspberries and refrigerate at least 30 minutes before serving.
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Aiden Amiko
[email protected]The crust was a bit too soggy for my liking.
Jimoh Oluwakemi
[email protected]This tart was a bit too sweet for my taste.
Gavin Smiley
[email protected]I'm not sure what I did wrong, but my tart didn't turn out as good as I expected.
Juliane Haskins
[email protected]This tart is so delicious, I could eat it every day.
CAPT Omega Channel
[email protected]I've made this tart several times, and it's always a hit. It's the perfect dessert for any occasion.
No Body
[email protected]I'm so glad I found this recipe. It's a new favorite!
razia Sultana
[email protected]This tart is the perfect combination of sweet and tart. It's not too heavy, and it's the perfect way to end a meal.
nasirumbi elizabeth
[email protected]I've never been a big fan of tarts, but this one changed my mind.
tike tok
[email protected]This tart is a showstopper! It's sure to impress your guests.
Maya Nasr
[email protected]I'm always looking for new and interesting desserts to make, and this tart definitely fits the bill.
J Ewalk
[email protected]This tart is so easy to make, but it looks like it came from a professional bakery.
Jewel Nyack
[email protected]I love the contrast between the sweet and tart flavors in this tart. It's a really unique and delicious dessert.
Mirzamahmud Jay
[email protected]The mascarpone filling is so rich and creamy. It's the perfect balance to the tart raspberries.
Elizabeth “MADAM” Oboh
[email protected]This tart is perfect for any occasion. I've served it at parties, potlucks, and even for dessert after a romantic dinner.
Muallim Maula
[email protected]I'm not much of a baker, but I was able to make this tart without any problems. The instructions were clear and easy to follow.
Leslie Haynes
[email protected]This tart is a work of art! The colors are so vibrant, and the flavors are out of this world.
Arkesh Giri
[email protected]I've made this tart several times now, and it's always a hit. It's so easy to make, and the results are always impressive.
tauwa events
[email protected]This raspberry mascarpone tart was an absolute delight! The creamy mascarpone filling was the perfect complement to the tart raspberries. The crust was buttery and flaky, and everything came together beautifully.