By Kim Dannies
July 11, 2013
Burlington’s summer of ’13 is the wettest consecutive stretch of weather on record, with about 20 inches of rain. If summer ever actually arrives it sure would be fun to serve something to celebrate the berry crop. A creamy, crunchy fruit tart will be at the top of my list when the sun decides to shine. This recipe is layered with sunny lemon curd and creamy mascarpone and the results are simply delightful.
Almond berry tart
Tart crust: In a food processor, pulse the zest of one lemon until finely minced. Add 1 cup almonds, 1/2 cup sugar, a pinch of salt and pulse until a fine meal forms. Add 1 cup flour (gluten-free works, too), 1 teaspoon almond extract, 4 ounces cold cubed butter, and 1/4 cup water. Pulse together until a sticky dough forms. Wrap dough in plastic and freeze for 30 minutes. Preheat oven to 375 degrees. Working quickly, press the dough into an 8- or 9-inch tart pan with a removable bottom, pressing dough up the sides. Bake for 20 minutes, cool in the pan.
Lemon curd & creamy mascarpone: While the crust bakes, prepare the lemon curd (can do ahead one day). In a saucepan, combine 3 egg yolks, zest of a lemon, 1/4 cup of lemon juice, and 6 tablespoons of sugar in a small saucepan. Whisk to combine. Over medium heat, stir it constantly with a wooden spoon. Cook until mixture is thick enough to coat back of the wooden spoon, 5-7 minutes. Remove saucepan from heat. Add 4 ounces of chilled butter, one large cube at a time, stirring until the consistency is smooth. Transfer curd to a medium bowl. Lay a sheet of plastic wrap directly onto the surface of the curd to avoid a skin from forming. Chill at least 1 hour.
For the creamy filling whip 8 ounces of whipping cream together with 1 teaspoon vanilla and 2 tablespoons confectionary sugar until fluffy. Then, quickly beat in 8 ounces of mascarpone cheese. Chill until ready to complete tart. When the crust is cooled, gently remove it from the pan and place on a round platter. Fill the tart with lemon curd and then layer on the creamy mascarpone. Top with fresh seasonal berries. Serves 12.
Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston with her husband, Jeff; they have three twenty-something daughters. Archived Everyday Gourmet columns are at kimdannies.com. [email protected]