Cherry Buttermilk Tart
August 2, 2011 11:40AM
Farmers market cherries and mascarpone cream top off this cherry buttermilk tart. (John J. Kim~Sun-Times)
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Updated: August 3, 2011 2:16AM
MAKES 10 SERVINGS
DOUGH
1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 cup butter, cold and cut into pieces 2 egg yolks 2 to 4 tablespoons cold heavy cream BUTTERMILK CUSTARD 2 cups buttermilk 5 tablespoons butter, melted and cooled 5 egg yolks 11/2 teaspoons vanilla extract 11/3 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons lemon zest MASCARPONE CREAM 1 cup mascarpone 1 teaspoon vanilla extract 3 tablespoons sugar 11/2 cups heavy cream Cherries (pitted) as needed
Roll out dough to 1/8-inch thickness and gently fit into (9-inch) tart pan. Trim excess dough. Refrigerate dough-lined pan until firm.
Preheat oven to 375 degrees. Pierce bottom of shell with fork to “dock” it. Line shell with coffee filter and place pie weights or dried beans on top. Bake until dough no longer looks wet and is slightly golden, about 15 minutes. Remove from oven; let cool. Reduce oven temperature to 325 degrees.
For the custard: In medium bowl, whisk buttermilk, butter, egg yolks and vanilla extract. Combine sugar, flour and salt in another bowl. Whisk dry mixture into buttermilk mixture until combined; pass through a fine sieve. Stir in lemon zest.
Pour mixture into cooled tart shell and bake until center is set, about 1 hour and 5 minutes. Remove from oven and let cool, then place in refrigerator for 4 hours.
For the mascarpone cream: In a stand mixer or with handheld mixer, beat together mascarpone, vanilla, sugar and cream to medium peak.
To serve, dollop a spoonful of cream on one side of tart slice and spoon cherries over.
Amanda Rockman, the Bristol
Nutrition facts per serving: 770 calories, 51 g fat, 30 g saturated fat, 292 mg cholesterol, 72 g carbohydrates, 43 g sugars, 10 g protein, 267 mg sodium, 2 g fiber
