Raspberry Tart

Raspberry Tart 

Crust:

1/2 Cup Sugar

1 1/2 Sticks Butter, softened

1 1/2 Cups Flour

1/2 Teaspoon Salt

Filling:

1 -8 Ounce Container Mascarpone – Softened

1/2 Cup Sugar

1 Teaspoon Vanilla Extract

2 Containers Raspberries

Glaze:

¾ Cup Apricot Preserves

2 Tablespoon Orange Juice

Whipped Cream:

16 Ounces Heavy Cream

3 Tablespoons Confectionery Sugar

2 Teaspoons Vanilla Extract

Whisk together sugar and butter with mixer on medium high, until pale and fluffy.  Add in flour and salt and continue to mix on low, speeding up to medium, until ball forms.

Preheat oven to 325 degrees.  Press a thin layer of dough into tart shell or shells and cook tarts for about 10-15 minutes or until slightly brown.  Cool tarts completely.

Meanwhile in mixer, whisk together mascarpone, sugar, and vanilla.  Scoop filling into tarts, top with raspberries arranging them around tart.

In small sauce pan add in apricot preserves and orange juice and heat on medium until melted.  Strain in strainer removing pulp.  With a pastry brush, lightly brush all the raspberries with apricot glaze.

With mixer, whip together heavy cream, sugar and vanilla, until soft peaks form.  Dollop fresh whipped cream on tart and serve.  Enjoy!

 

 

 

 

 

 

 

 

 

 

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