| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 35 min |
| Yield: | 1 (10-tart) 10 servings |
| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 35 min |
| Yield: | 1 (10-tart) 10 servings |
Ingredients
- 3 eggs
- 1 cup sugar
- 1/3 cup all-purpose flour
- 4 teaspoons vanilla extract
- 3 tablespoons unsalted butter
- 1 sheet frozen puff pastry (1/2 package), thawed
- 1 pound dry beans, for baking the tart shell
- 1 lemon, zested
- 1 1/2 pints fruit (berries, figs, bananas, stonefruit, etc.)
- 1 pound mascarpone cheese
Instructions
- To make the filling: In the bowl of a stand mixer combine the eggs and the sugar and beat on high speed until the mixture triples in volume. Beat in the flour and 2 teaspoons vanilla. Meanwhile heat the butter over medium-high heat until it browns. Beat the brown butter into the batter, being sure to scrape all of the browned butter bits from the bottom of the pan. Let the batter rest for about 20 min.
- To assemble the tart: Preheat oven to 400 degrees F.
- Using a rolling pin, roll the puff pastry out until it is large enough to fill a 10-inch removable bottom tart mold. Line the tart mold with the dough then dock or poke the dough with a fork in several spots. Place parchment paper on top of the dough and fill with the beans. Bake for about 10 to 12 minutes. Remove from the oven and let cool. Add the lemon zest to the brown butter batter. When the crust has cooled add the fruit and pour the brown butter batter over the top. Return to the oven and bake for about 20 minutes. The top should be slightly souffled and the inside will be set but still moist. Allow to cool to room temperature. Mix the mascarpone cheese with 2 teaspoons of vanilla extract. Dollop a spoonful of vanilla mascarpone on each slice of tart before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 600 |
| Total Fat | 38 g |
| Saturated Fat | 15 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 8 g |
| Cholesterol | 107 mg |
| Sodium | 479 mg |
| Serving Size | 1 of 10 servings |
| Calories | 600 |
| Total Fat | 38 g |
| Saturated Fat | 15 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 8 g |
| Cholesterol | 107 mg |
| Sodium | 479 mg |
Reviews
I followed the directions exactly,cooked it longer than directed,until it looked set but it turned out the gooey, soupy mess. I think the problem is definitely the kind of fruit you use. I used blueberries and raspberries, very juicy fruit. I think it might have worked and would be delicious with drier fruit or perhaps with adding cornstarch and precooking the fruit….
Used fresh white nectarines from the farmers market and set the oven to convection mode, which seemed to help firm it up and brown it nicely on top. I choose to add a little creme fresh to the mascarpone cheese to lighten up the topping a bit. See link for how it came out.
http://www.flickr.com/photos/26203807@N00/4851126910/
http://www.flickr.com/photos/26203807@N00/4851126910/
My husband attempted to make this recipe and had problems with the sheet pastry not cooking. He made 3 tarts and threw away 3 tarts. When I made the pastry, I put a pie plate over the paper and then topped with the beans to cook. The pastry came out perfect and the tart was a huge success!
I love Michael and everything he does on TV. I am a big fan and have used his recipes before to great success; however, after following the directions explicitly, I agree with one of your other reviewers: The directions were sorely lacking. How long do you have to whip the batter until it triples in size? It took quite a long time: 20 minutes. It does not state to butter the tart pan, but the puff pastry has so much butter in it, you don’t need to do that, but the directions should have included that. Also after cooking the tart the 20 minutes stated in the recipe, it NEVER SET. It was one big gooey mess. I cooked it another 10 minutes…still a gooey mess and the crust on top and around the sides started to burn, so I placed parchment paper on top and cooked some more time. NO SUCCESS, but one big gooey mess. This is not a user friendly recipe!!!!!
Roxie from Mission Viejo, CA
Roxie from Mission Viejo, CA
I think of myself as a competent (not expert) cook, but the results I got when I made this tart were poor. First, the directions say to beat the sugar and eggs until it triples in size. Well how fast should my stand mixer be going? Approximately how long should it take? Second, I cooked it as long and a little longer than the recipe called for but the batter NEVER set. The puff pastry really really stuck to the tart pan (directions never suggested I butter the pan). It was an unholy mess. Sort of like fruit tart soup. Fortunately it did taste good, but what a disappointment. Also the directions did not say to refrigerate if not serving that day.
First of all it is rediculously easy. Second, it is the perfect combination of sweet and light, not too sweet and just heavy enough to know that you ate it. Most of the ingredients are things I always have. The only thing I had to change was the Mascarpone cheese. I am just not a fan. I did whipping cream instead.