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pastry dough:
2 1/2 cups flour
3 oz sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces
3 egg yolks
5 oz ice water
filling:
1 8-ounce container mascarpone cheese, chilled
1/2 cup chilled whipping cream
1/3 cup powdered sugar
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon almond extract
toppings:
Select any mix of fresh fruit that are small or can be sliced into small pieces
without losing their form. Good choices include raspberries, blueberries,
strawberries, kiwi, well-ripened pears, etc.
Whisk together flour, sugar, and salt in a large bowl. Blend in butter
with your fingertips or a pastry blender until mixture resembles coarse meal
with some small (roughly pea-size) butter lumps. Sprinke water into flour
mixture a tablespoon at a time until moist. Mix just until dough clumps
together. Form dough into a ball, then flatten into a 5-inch disk.
Chill, wrapped tightly in plastic wrap, at least 1 hour. Dough can be
chilled up to 2 days. Makes enough dough for 1 (10- to 11-inch) tart.
Soften dough slightly at room temperature. Press dough evenly over bottom
and up sides of tart pan. Trim excess dough and reserve. Preheat
oven to 400°F. Line crust with foil; fill with dried beans or pie weights.
Bake crust until light golden, piercing bottom with fork if crust bubbles and
patching with reserved dough if crust cracks. Cool crust completely on
rack.
Using electric mixer, beat mascarpone, cream, powdered sugar, orange peel, and
both extracts in large bowl until peaks form, about 2 minutes. Spread
filling evenly in cooled crust. Chill until firm, at least 2 hours and up
to 1 day.
Slice fruit other than berries quite thinly. Arrange fruit neatly and
decoratively on tart.
Serves 8-10.