Summer Lemon and Fruit Tart
Ingredients
¾ cup
flour
¼ cup
confectioners' sugar
¼ tsp.
baking soda
¼ tsp.
baking powder
¼ cup
Kowalski's Unsalted Butter, cold, cut into chunks
1
egg, lightly beaten
16 oz.
mascarpone cheese
¾ cup
Kowalski's Lemon Curd
½ pt.
fresh blueberries
2
kiwifruit, peeled, sliced and quartered
2 cups
hulled, quartered strawberries
- whipped cream, to taste (optional)
Directions
- Preheat oven to 350°.
- Place first 5 ingredients (through butter) in a mixing bowl; beat until mixture resembles fine crumbs.
- Add egg; continue beating until mixture holds together.
- Press dough into the bottom and up the sides of a 10" removable-bottom tart pan; bake in preheated oven until golden-brown (12-15 min.).
- Remove from oven; let crust cool in pan.
- Spread mascarpone over bottom of crust; top with lemon curd.
- In a large mixing bowl, gently toss fruit to combine; carefully spoon fruit mixture over tart, distributing evenly.
- Carefully remove sides of tart pan; top tart with whipped cream, if desired.
- Serve immediately or refrigerate for up to 2 hrs.
