Skip to main content

Strawberry Tart

So onward on my quest to use up the Impastata. I was cruising around and found this on Epicurious. It used Mascarpone. The Impastata is so creamy it's like Mascarpone or Cream cheese so I gave it a try. It only used up 1 cup but it was well worth it.

Strawberry Tart (Adapted from Epicurious)

Crust:
1 1/4 c flour
3T sugar
1/4 t salt
7 T butter, cut into 1/2 inch pieces
1 egg yolk
1 t vanilla extract
3 T lemon juice (cold)
zest from lemon

Blend flour, sugar, and salt together in a food processor. Add butter and pulse until it looks like corn meal. In a small bowl mix egg yolk, vanilla, lemon juice and zest. Sprinkle over the flour mixture. Pulse until comes together. You might need to add additional lemon juice. Empty into a 9" tart pan with removable bottom. Cover with a piece of plastic wrap and press dough into bottom and up sides of tart pan. Freeze for 10 minutes or until frozen.
See crumbled parchment fits great into the pan
Prick bottom of shell with a fork. Line pan with parchment. Crumble paper first to make it easier to fit into the pan* Add pie weights. Bake at 375 for 20 minutes. Remove parchment and pie weights and bake for another 20 minutes or until lightly browned. Set aside to cool.

Filling:
1 1/2 lbs strawberries, cut in half (or third if they are mutantly large)
1/3 c brown sugar
1c Mascarpone, Impastata, or cream cheese
1 c confectioners sugar
1 T lemon juice
2t vanilla
2 c heavy cream

Place strawberries and sugar in a bowl and set aside for at least 1 hour. While strawberries are macerating, place Impastata in a mixing bowl. Whisk on high until light and fluffy. Add sugar, lemon juice and vanilla. Beat until mixed thoroughly. Slowly add heavy cream and beat until thickened. At first it will look like it won't thicken but it will. Spread into cooled tart shell leaving a slight indent in the center for the strawberries. Chill until set. Drain strawberries; reserving juice. Place strawberries over the filling. Drizzle reserved juice over slices when serving. You can heat the juices a little to thicken them (I was lazy and didn't).


I really liked the lemon taste of the crust. They used a lesser amount of lemon juice in the original recipe so feel free to do that, but the lemon really added a lot of flavor to the overall tart. You would think that using the Impastata would make this tart a little on the heavy side, but it was quite light tasting (definitely not light on the fat side of things though).

*Learned that little trick from Martha Stewart. I'm telling you she is really growing on me.

Comments

Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …