It feels like Autumn is trying to sneak its way in. We had a few days where, if we had working windows, it would’ve been great to sleep with them all open. Of course, that didn’t last long, and we’re back to summer temperatures, which is fine. I love Autumn, but it’s still too soon. I’m not ready for pumpkin everything and jackets and cool evenings. And then there is the dreaded “Winter is coming,” that Autumn seems to signal. In trying to hold on to the last vestiges of Summer, I made this Blackberry Mascarpone Tart.
4 Tbsp. unsalted butter, cold and cut into small pieces
1 large egg
1 tsp. vanilla
For the Filling:
3/4 C heavy cream
1 Tbsp. sugar
1 Tbsp. vanilla
1/2 C mascarpone
1 C blackberries, rinsed and patted dry
1 tsp. sugar, for dusting (optional)
Preheat the oven to 350 degrees F. Combine the almond meal, pastry flour, sugar and salt in the bowl of a food processor, and pulse a couple times to combine. Add the butter, and pulse until there are pea-sized lumps throughout the mixture. Add in the egg and vanilla, and pulse just until the mixture begins to clump.
With clean and well-floured hands, press the dough into the bottom of an 11 x 7-inch tart pan with a removable bottom. Refrigerate for 10 minutes. Line the shell with a double-thickness of aluminum foil and fill either with pie weights, dried beans or rice, and bake for 15 minutes. Carefully remove the foil and weights, and bake 10 minutes more, or until the bottom and sides are golden. Cool completely on a wire rack.
In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on medium speed until starting to thicken. Add the vanilla and the other Tbsp. of sugar. Continue whipping on high speed until very thick and fluffy. Fold in the mascarpone.
Spread the filling in the cooled tart shell, and top with the blackberries.
Refrigerate at least 1 hour. Dust the blackberries with additional sugar if desired, before slicing and serving.