Blackberry Basil Tart with Mascarpone Lemon Cream
You will look forward to blackberry season so that you can make this fabulous tart with a crust that is one of our favorites.
Equipment needed: A 10-inch tart pan with removable bottom; an electric hand mixer.
For the crust:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ½ cup (1 stick) salted butter, softened
- 1 tablespoon white vinegar
- For the filling:
- 3 cups fresh blackberries
- 1 cup sugar
- 2 ½ tablespoons all-purpose flour
- 3 tablespoons chopped fresh basil
For the topping:
- 8 ounces mascarpone cheese, room temperature
- ½ cup heavy whipping cream
- 2 teaspoons fresh lemon juice
- ½ teaspoon vanilla extract
- For the garnish:
- Fresh blackberries or blackberry jam
- Sprig of fresh basil leaves
Heat oven to 400 degrees. Spray vegetable cooking spray on bottom of a 10-inch tart pan. Set aside.
Make the crust: Stir together flour and sugar. Mix in butter with fingers or a fork, add vinegar, and continue to mix until blended. Using fingers, press dough evenly on bottom and sides of tart pan. If necessary, press a straight-sided measuring cup against bottom edges to insure a uniform thickness of crust. Refrigerate for 15 minutes.
Meanwhile, make the filling: Mix together berries, sugar, flour, and basil, stirring gently. Pour mixture into prepared crust. Bake in oven for 40 to 50 minutes, or until crust is golden and center of filling is bubbly. Remove from oven and cool.
Make the topping: Using an electric hand mixer, whip cream until very soft peaks form. Add mascarpone, lemon juice, and vanilla. Beat until stiff. Spread mixture carefully over tart filling, starting with edges and ending in center.
Garnish with fresh blackberries or pipe blackberry jam in a decorative design over top. Add a sprig of basil leaves.
Yield: 8 to 10 servings
