Ingredients
Scale
- Tart Crust
- 1 1/2 c. all-purpose unbleached flour
- 1/2 c. confectioner’s sugar
- 1/4 tsp. sea salt
- 9 tbsp. cold unsalted butter, cut into small pieces
- 1 large egg, whisked
- Mascarpone Filling
- 2 c. (1 lb.) mascarpone cheese
- 2 tbsp. orange zest
- 3/4 c. heavy cream
- 1/2 c. confectioners’ sugar
- Assembly
- 2 nectarines
- 4 raspberries
Instructions
- Make the crust. Place flour, sugar, and sea salt together in the bowl of a food processor. Pulse. Add butter. Pulse until butter resembles coarse meal. Add egg and pulse again until dough is combined.
- Turn dough out on to surface and knead until it comes together. Separate into 4 equal parts. Wrap separately in plastic wrap and refrigerate for 2 hours or freeze for 30 minutes.
- Roll out dough on a well-floured surface. About 5 1/2? in diameter. Fold in to quarters for transportation. Place dough in 4 1/2? mini tart pan. Press dough into pan. Fold overhang over for a double thick crust. Clean up any rough edges with a bit of cold water and your pointer finger. Prick dough with a fork. Repeat. Place tarts on a baking sheet and freeze for 30 minutes.
- Preheat oven to 375°. Before baking tart shells, place pie weights in tart. Bake for 20 minutes or until just golden in color. Allow to cool. Tart shells can be prepared a day in advance.
- Make filling. Place mascarpone in a mixing bowl and stir in orange zest.
- Add in heavy cream a third at a time, stirring between additions until the mixture is smooth. Don’t overbeat. Mascarpone will become grainy.
- Stir in confectioners’ sugar.
- Assemble. Add filling to cooled tart shells. Smooth with an offset spatule. (Save extra filling. I’ll tell you how to use it later this week.)
- Thinly slice nectarines, being careful not to bruise it. You’ll need 13 slices per tart. To create flower, place 4 slices into a large circle. For the second layer, place 4 more slices, a bit closer together. For the third layer, place 3 slices into an even smaller circle. Finish it off with two mores slices, framing the final raspberry.
- Cover and refrigerate. Serve the same day.
