Homemade buttery, flaky and slightly sweetened crust, a generous layer of lemon ginger mascarpone lined with luscious strawberries and blueberries topped with apricot jam for a beautiful gloss finish. Looks fancy and complicated, but simple to make! And hey, it’s RED, WHITE & BLUE…perfect for the 4th of July!
I’m going to do something that apparently is a “no-no” in the blogging world but I don’t necessarily buy into following everything by the book.
And that’s to apologize for my lack of posts yet this week.
Here’s the deal.This week got to be too busy, and being out of town for the past two weekends, hasn’t given me time to give my blog as much love as I would have liked.
The wait has been worth it for this dessert!! PROMISE 😀
But first… I have to tell you what i’ve been up to this week.
I ran Grandma’s half marathon in Duluth, MN last Saturday morning with my sisters. We ran for Team Hope and raised money for Pancreatic Cancer making it that much more meaningful. This was my second half marathon and it went so much better than the first! I even beat my time by 23 minutes and didn’t walk at all. YAY!!
Aside from the marathon, which made me sore for a few days…it was Kristin’s birthday this week.
We had a wonderful day with good friends, food, drinks and boating.
I love my sisters to pieces. Really. It’s so wonderful having siblings i’m so close with.
Guess who actually gave me the idea for this recipe? Kristin!
If you’ve noticed in the title the lemon & ginger mascarpone I actually posted as a fruit dip a couple weeks ago – Lemon & Ginger Mascarpone Fruit Dip
Kristin mentioned to me that there were so many things I could use that dip for…and a tart was one of them!
I ate so many tarts when I was living in Paris, France cause they were literally everywhere.
I just adore them.
They’re beautiful, bright, colorful and absolutely delectable.
I had never made one before…..
This was my first one. Not bad, eh?
The lemon ginger mascarpone balances fruit so nicely, that it worked well to throw it on pastry dough.
You can really make this tart with any fruit under the sun. I chose blueberries and strawberries because I was trying to stick with the 4th of July theme and show some American pride!
Please don’t be intimidated by the crustt in this recipe! With that being said, don’t cheat and buy one…
Give it a try!
This is just perfect for your 4th of July Celebration!
Here’s the recipe, Enjoy 🙂
- 1 and ⅓ C, Flour
- 3 Tbsp. Granulated Sugar
- ⅛ Tsp. Baking Powder
- 7 Tbsp. Very Cold Fat (5 Butter, 2 Vegetable Shortening)
- 1 Egg (slightly beaten)
- ½ Tsp. Vanilla Extract
- 1 C. Mascarpone
- ½ C. Plain Greek Yogurt
- 1 Tbsp. Fresh Lemon Juice
- 2 Tbsp. Honey
- ½ Tsp. Fresh Grated Ginger
- 2-3 C. Assorted fruit - Strawberries and Blueberries!
- ½ C. Apricot Preserves (or any seedless jam/preserves)
- 1 Tsp. Water
- First thing, make the tart dough ahead of time, needs time to chill.
- For the dough, in a medium bowl mix the flour, sugar, butter and baking powder. Using a pastry blender or your fingers, add cold fat and crumble and break up until looks like cornmeal/oatmeal texture. Next add the egg and vanilla - rapidly mixing in until ball forms.
- Press into a 6 inch disc, and wrap tightly and refrigerate for minimum of 2 hours.
- Once dough has chilled roll out dough. On a lightly floured surface roll out dough. Place in a 9 inch tart pan lined with parchment paper, and butter. Trim edges with a knife. Poke wholes with a fork all over crust. Place in freezer for 30 min. Preheat oven to 375 F during this time.
- Bake crust for 20-25 min. or until lightly brown.
- Let fully cool before proceeding.
- For lemon & ginger mascarpone - simply mix all ingredients well in a small bowl. Spread over cooled tart crust.
- Prepare fruit by rinsing and drying completely. If using strawberries, I suggest slicing. Arrange fruit in a fun pattern, or however you'd like.
- For the glaze. In a small saucepan, add jam and water bring over low heat, bring to a slight boil. Remove from burner, strain into a separate small bowl. Let cool to warm (5 min or so!) Brush over tart completely.
- Refrigerate for 2 hours before serving.
Did I convince you to make a tart yet??
I hope you try this!!
What are your favorite 4th of July traditions?? Or treats? 😀 Please tell me!
Thanks so much for visiting LEFT SIDE OF THE TABLE and have a wonderful weekend!