Walnut Berry Mascarpone Tart
Walnut Berry Mascarpone Tart
Submitted by Lori Martenson, Fustini's Holland
Desserts
Ingredients
- 1 sheet frozen puff pastry, thawed and rolled into a 10x14 inch rectangle
- 2 pints of raspberries, blackberries or strawberries
- 4 tablespoons white sugar, divided
- 3/4 cup mascarpone cheese or room temperature cream cheese
- 1 large egg
- 1 teaspoon Fustini's Walnut oil
- pinch of Kosher salt
- Fustini's Raspberry or Asian Blackberry balsamic, optional for garnish
Directions
- Heat the oven to 425°,F with a rack in the upper-middle position. Line a rimmed baking sheet with kitchen parchment, place the pastry on top.
- In a bowl, toss the raspberries and 2 tablespoons of sugar. In another bowl, whisk the mascarpone, egg, walnut oil, salt and remaining 2 tablespoons of sugar. With a paring knife, score a 1-inch frame around the edge of the pastry, then poke holes in the pastry with a fork, avoiding the border.
- Spread the mascarpone mixture inside the border, scatter the raspberries on top. Bake until the pastry is golden brown, 20 to 25 minutes. Drizzle with Fustini&rsquo,s balsamic. Serve warm or at room temperature.
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