Ingredients
-
1 ¼ cup all-purpose flour
-
¼ cup sugar
-
1 tablespoon snipped fresh thyme
-
½ cup butter, cut up
-
2 egg yolks, lightly beaten
-
1 tablespoon cold water
-
1 8 ounce carton mascarpone cheese
-
⅓ cup heavy cream
-
¼ cup sugar
-
1 teaspoon lemon zest
-
1 recipe Roasted Berry-and-Grape Filling, cooled
Roasted Berry-and-Grape Filling
-
2 pound blueberries, blackberries, raspberries, and/or seedless red or green grapes
-
2 tablespoon packed brown sugar
-
2 tablespoon ground cinnamon
-
2 tablespoon butter, melted
-
1 tablespoon lemon juice
Directions
-
In a medium bowl stir together flour, 1/4 cup sugar, and thyme. Using a pastry blender, cut in butter until pea size. In a small bowl combine egg yolks and the water; gradually stir into flour mixture. Gather pastry into a ball, kneading gently just until it holds together. Cover and chill 30 to 60 minutes or until easy to handle.
-
On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry into a 12-inch circle (or 13x9-inch rectangle). Transfer to a 10-inch round (or 11x7-inch rectangular) tart pan with a removable bottom. Press pastry into fluted sides of pan; trim edges. Prick pastry with a fork. Chill 30 minutes.
-
Preheat oven to 400°F. Line pastry with a double thickness of foil. Bake 8 minutes; remove foil. Bake 6 to 8 minutes more or until golden. Cool on a wire rack.
-
In a medium bowl beat next four ingredients (through lemon zest) with a mixer until combined. Spread in baked tart shell. Top with Roasted Berries and Grapes.
Roasted Berry-and-Grape Filling
-
Preheat oven to 375°F. Place fruit (except raspberries) in a shallow baking pan. In a small bowl stir together brown sugar and cinnamon.
-
Drizzle fruit with melted butter and lemon juice and sprinkle with sugar mixture; toss to coat.
-
Roast 12 to 15 minutes or until softened, gently stirring once. If using raspberries, add for the last 6 to 8 minutes of roasting.
Nutrition Facts (per serving)
| 500 | Calories |
| 32g | Fat |
| 49g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 500 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 19g | 95% |
| Cholesterol 136mg | 45% |
| Sodium 132mg | 6% |
| Total Carbohydrate 49g | 18% |
| Total Sugars 29g | |
| Protein 5g | 10% |
| Vitamin C 14.2mg | 16% |
| Calcium 87mg | 7% |
| Iron 1.7mg | 9% |
| Potassium 233mg | 5% |
| Fatty acids, total trans 1g | |
| Folate, total 54.5mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.