Classy and Sassy. This Dessert Really Struts It’s Stuff.

Have you ever been in a contest? I can’t imagine all the things that can go wrong when you are under a time limit and pressure.

In the real life kitchen, things happen. Recipes flop, ingredients you thought you had are gone, Things fall and crack. It is a real world. Baking doesn’t always come out perfect every time.  True failure is NEVER trying. If you mess up, who cares, salvage what you can and move on.

Fresh Berry Mascarpone Tart
Ingredients:

Preheat oven to 350 degrees Fahrenheit and grease a 9 inch tart pan with removable bottom.

For the Crust:

• 2 cups all purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. To prepare the crust, whisk together the flour and salt in a bowl.
2.  In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy.
3. Mix in the vanilla.
4. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix.
5. Use your hands to shape the dough into a ball.
6. Wrap in plastic and refrigerate for 30 minutes.
7. Once the dough has chilled, press the dough into the tart pan and up the sides. Use a knife to score the edges and make them even at the top.
8. Bake for approximately 15 minutes, or until the edges begin to lightly brown. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.

For the Filling:

• 1 pound mascarpone cheese (about 2 cups)
• 1/4 cup powdered sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon grated lemon zest (plus more for garnish)
• 1 teaspoon vanilla extract
• 1 pound fresh berries, washed, hulled, and sliced as desired

Directions:

1.  To prepare the filling, combine the mascarpone, sugar, lemon juice, and vanilla in a small bowl and mix until smooth.
2. Spread mixture evenly in cooled tart shell, then top with berries.
3. Garnish with lemon zest.
4. Serve!

Quick Tip: this is the kind of dessert you might want to beak out the fine china. If you are having guests over, encourage them to bring their favorite tea cup for tea.

Photo and Recipe courtesy of Allision of Some the Wiser.