Scrumptious Fresh Fruit Tartlet paired with the 2019 Girasole Vineyards Muscat Canelli, Mendocino County.
This delicious Fresh Fresh Tartlet can be served as a dessert or even for a breakfast with your favorite hot tea or some delicious French Press coffee. It is such a light fruit dessert that is bursting with flavor. I highly recommend using seasonal fruits such as raspberries, blueberries, peaches, nectarines, kiwi, strawberries, or blackberries. All of which are wonderful choices. These Fresh Fruit Tartlets can be made into various sizes depending how you want to served them from mini size to larger size then you just need to cut into a “V” shaped slice size then serve. Save time and prepare the crust and cream ahead of time! See notes below recipe.
INGREDIENTS
Crust: 2 Tbsp cold heavy cream 1 large egg 1/2 teaspoon pure vanilla extract 1 1/3 cups (166g) all-purpose Tip: Use a spoon to put flour into cup. If you use the cup and fill up makes the flour more dense. 1/2 cup (60g) confectioners’ sugar 1/4 teaspoon salt 1/2 cup (4oz.=1 stick) unsalted butter, cold and cubed
Vanilla Mascarpone Cream:
1/2 cup (120ml) cold heavy cream
8 ounces mascarpone, at room temperature
1/4 cup (30g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
Fruit & Glaze Assorted fresh sliced fruit Optional glaze: Mix 2 Tablespoons orange or apricot preserves with 1 Tablespoon water DIRECTIONS:
For the crust: Whisk the heavy cream, egg, and vanilla together in a small bowl. Set aside. Large Mixer with Paddle: Place the flour, confectioners’ sugar, and salt in a mixer. Pulse a few times to blend. Add the cubed butter and pulse until the mixture resembles pea-sized crumbs– a few larger crumbs is OK. Add the heavy cream mixture, then pulse until the dough comes together and forms a ball.
Place the dough on a lightly floured surface and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days. (See make ahead tips.)
Remove dough from the refrigerator and roll out into a 9-inch circle. Place into a greased 9-inch tart pan and press it down into the pan and up the sides until it is even all around. Refrigerate as the oven preheats or for at least 10 minutes. Cold dough is important.
Preheat oven to 400°F. Remove crust from the refrigerator, line the inside with foil, and fill with pie weights. The pie weights prevent the crust from puffing up, shrinking, and/or losing shape. (Alternatively, you can freeze the dough and bake from frozen without using pie weights. It will take about 20 minutes to bake if frozen.)
Bake the crust for 10 minutes, remove crust from the oven, reduce oven heat to 350°F, and carefully remove the foil and weights. Use a fork to prick a few holes into the bottom of the crust and bake, without weights, for 5-6 more minutes or until lightly golden brown. Allow to cool completely before filling.
For the cream filling: Using a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form, about 3 minutes. Set aside. In the same mixing bowl (no need to wipe completely clean), beat the mascarpone, confectioners’ sugar, vanilla extract, and vanilla bean on medium speed just until combined. Do not over-mix because mascarpone can begin to separate. Fold in the whipped cream. Spread into cooled crust. Refrigerate until ready to garnish with fruit or garnish right away.
Garnish the tart with fresh fruit. Whisk the optional glaze ingredients together, warm for about 15 seconds in the microwave, then brush on top of the fruit. Slice and enjoy! Leftovers keep well in the refrigerator for a few days.
Notes:
Make Ahead & Freezing Instructions: Prepare the crust through step 3 and refrigerate for up to 2 days or freeze for up to 3 months. Thaw overnight in the refrigerator then let sit at room temperature until easily rollable. You can also prepare and bake the crust, then let the crust cool in the pan to room temperature. Put the tart in the freezer for about 1 hour to let it firm up, then wrap it in plastic and freeze it for up to a month. When ready to serve, unwrap the crust and let it thaw before filling and decorating. The mascarpone cream can also be prepared ahead and refrigerated for up to 3 days before using.
Tools: 9-inch Tartlet pan or mini size or even disposal style ones.
I LOVE to see your creations. Tag @yourwinesbydena on Instagram for a chance to be featured.
Comments