RECIPE TITLE "Fresh Raspberry Cream Tart" courtesy of The Library Of E-Cookbooks
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1 cake ---
1 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 cup sugar
2 teaspoons grated orange peel
1−1/2 teaspoons vanilla extract
1/3 cup raspberry preserves
1 − 8 ounce container mascarpone cheese (or cream cheese), chilled
1/2 cup chilled whipping cream
1/3 cup powdered sugar
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups fresh raspberries
For crust: Preheat oven to 350F. Butter 9−inch−diameter tart pan with
removable bottom. Whisk flour, cornstarch, baking powder and salt in bowl.
Using electric mixer, beat butter, sugar, orange peel, and vanilla in large
bowl to blend. Add flour mixture and beat until large clumps form. Gather
dough into ball; press over bottom and up sides of prepared tart pan. Freeze
crust 15 minutes.
Bake crust 10 minutes. Remove from oven. Using back of
spoon, press sides to raise until even with top edge of pan. Bake until
golden brown, about 15 minutes longer.
Spread preserves over bottom of crust. Bake 5 minutes. Cool on rack.
Meanwhile, prepare filling: Using electric mixer, beat mascarpone, cream,
powdered sugar, orange peel, and both extracts in large bowl until peaks
form, about 2 minutes. Spread filling evenly in cooled crust. Chill until firm,
at least 2 hours and up to 1 day. Arrange raspberries in concentric circles
atop filling and serve.
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