pastry dough:
20 oz cups flour
3 oz sugar
1/2 teaspoon salt
2 sticks unsalted butter, chopped into little pieces
3 egg yolks
5 oz ice water
filling:
8 oz mascarpone cheese
4 oz heavy cream
3 oz powdered sugar
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon almond extract
toppings:
Choose any fresh fruit such as berries which is small or can be sliced into similarly sized pieces while keeping their shape. Some options include kiwi and pears.
Mix flour, sugar and salt in a bowl with a whisk. Mix in butter until this mix resembles coarse meal with some small lumps of butter. Sprinke water into this mix a teaspoon at a time until mix becomes moist. Continue wetting until dough begins to clump together. Next, form the dough into a ball. Then flatten it into a disk about 5-6 inches round. Wrap the dough in plastic and chill for 1-2 hours or more.
Warm dough to room temperature and spread it across the sides and bottom of a tart pan. Knife off any excess. Heat oven to 400. Top the dough with foil and pie weights or equivalent to keep it from rising. Bake dough until it begins to brown. Pierce the bottom of the dough with a fork or knife if it bubbles. If crust cracks patch it with extra dough. Cool completely.
Mix mascarpone cheese, sugar and cream along with the orange peel and both extracts with electric mixer until peaks begin to form. Spread this mix onto the crust and chill for a few hours.
Slice the fruit to arrange decoratively on the tart.
Serves 10.