Crostata di Formaggio e Frutta

Name: Crostata di Formaggio e Frutta (Mascarpone and Fruit Tart)
Yield: Serves 8
Cuisine: Italy
Ingredients: ¼ cup sugar; 1⅓ cups (all-purpose) flour; 6 tablespoons chilled unsalted butter; Choice of one: 1½ cups raspberries or blackberries; 2 pears, peeled, cored, sliced, and sautéed in a few tablespoons unsalted butter with a little sugar until tender; about 2 cups pitted prunes, plumped in ⅓ cup dark rum or plum brandy and drained; or 1½ cups plum jam or sour cherry jam; 1½ cups mascarpone cheese; ½ teaspoon ground cinnamon (optional); 3 tablespoons heavy cream; 1 tablespoon Frangelico, Tuaca, or Amaretto liqueur (optional); ½ cup sugar; 1 whole egg, plus 3 egg yolks; 1 egg yolk; Finely minced zest of 1 orange; 1 tablespoon grated orange zest (optional); ¼ cup finely chopped blanched almonds (optional)

Mascarpone and Fruit Tart

Preparation info

Serves
8

Difficulty
Medium

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

The theme of a fruit tart with a custardy cheese topping is a popular one. In Rome, the cheese filling is poured over a layer of sour cherry jam (visciole) or brandied cherries. (Of course, pitted fresh Bing cherries macerated in a bit of Kirsch would be wonderful, too.) In her excellent Regional Foods of Southern Italy, Marlena de Blasi gives a Roman variation in which the cheese custard is scented with cinnamon and orange marmalade and is spread atop

Ingredients

Europe
Italy
Dessert
Vegetarian
Mediterranean
Winter
Summer

Ingredients

Method