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STRAWBERRIES AND KIWIFRUIT IN A MASCARPONE MINT CREAM TART

 

Ingredients

 

Pate Brisee Sucree for an 11 inch tart shell

1-1/3 cups unbleached white flour

1/8 teaspoon salt

2 tablespoons sugar

10 tablespoons cold, unsalted butter

3 tablespoons iced water

glaze: diluted egg yolk, currant jelly, or strained apricot jam

Filling:

3/4 cup sugar

1/2 cup water

2 tablespoons mint leaves and stems, bruised

8 ounces mascarpone cheese

2 pints strawberries, rinsed and hulled

6-8 kiwifruit, peeled and sliced

 

Directions:

Combine and mix flour, salt, and sugar.  Cut butter into pieces the size of a teaspoon, and blend into a mealy texture with fingertips, mixer paddle or pulsing in a food processor.

 

Pour on 3 tablespoons cold water and toss smear by hand, beat in a mixer or process until the dough begins to ball.  Work into a cohesive ball flattening and flatten into a disk; flour lightly on both sides; wrap airtight; and refrigerate for 2 hours.

 

Rolling:

Roll dough out on a cool, lightly floured work surface working from the center of the dough outward in a circle.  Turn and lightly flour the dough occasionally if it threatens to stick.

 

When the dough circle exceeds the circumference of the tart pan by an inch, fold it lightly in quarters and lift it into the pan.  Unfold and fit it evenly into pan bottom and sides pushing excess dough down from the sides rather than stretching the dough from the center.  Fold excess dough into the sides for double thickness. Prick the bottom, cover, and refrigerate for 30 minutes or freeze 10 minutes.

 

Baking:

Preheat the oven to 400.  Weight the chilled shell with dry beans on parchment or wax paper and bake for 15 minutes.  Remove the weight, and continue baking 10 minutes or until the shell is lightly brown.

 

Glaze the bottom of the shell with thinned egg yolk, jelly, or jam and return to the hot oven for another 2 minutes to dry. Cool on a wire rack, unmold and fill as desired.

 

Filling:

Heat sugar and water in a small saucepan stirring to dissolve the sugar before the water boils.  Add the mint and simmer slowly for 3 minutes.  Cool briefly.

 

Turn mascarpone into a mixing bowl and stir in mint syrup until the cheese is thinned to a spreadable consistency.  Smooth the cream filling into the shell.  Reserve the remaining syrup.

 

Ring the tart with whole strawberries.  Fan kiwifruit slices toward the center. Use strawberries at the center, whole or sliced.

 

Yield: 10-12 servings