Fustini's Oils and Vinegars
Walnut Berry Mascarpone Tart

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Walnut Berry Mascarpone Tart


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Walnut Berry Mascarpone Tart

Submitted by Lori Martenson, Fustini's Holland


  • 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


Step 1. 

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. 

Step 2. 

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. 

Step 3. 

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’s balsamic. Serve warm or at room temperature.

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