Tuesday, December 7, 2010

Strawberry, Mascarpone & Gingersnap Tart



Dylan and I have been listening to Christmas music in the car - it's the best. There are so many fun things surrounding a baby's first holiday - the quintessential screaming Santa picture (to be taken on Saturday), hanging up a third stocking for the first time, and using nursing as an excuse to eat a lot.

This tart falls in the last category.

I used Strawberries because the red is festive and I like 'em (and am still in denial that it's not summer). You can use whatever fruit you'd like. This tart is so easy - you only bake the crust.

Strawberry, Mascarpone & Gingersnap Tart

Crust
37 gingersnap cookies, coarsely broken (about 9 ounces; about 3 1/4 cups plus 2 tablespoons of pieces)
6 tablespoons unsalted butter, melted

Filling
1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
Topping
strawberries cut into thin slices
1/4 cup berry jam, warmed
For crust: Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. (I like to use a cold metal measuring cup to get a nice, clear demarcation between the base and sides.) Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
For filling: Beat ingredients in medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
For topping: Overlap strawberry slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.



This is how I cook now - with a baby hanging off of me!

9 comments:

  1. Love seeing this picture of you and your precious baby. Reminds me of when our first grandson was born....her was colicky and our daughter had him strapped to her all the time. He's now 18 and almost 6 feet tall. The time goes by so quickly....enjoy this special time.

    Susan

    ReplyDelete
  2. Don't I have the CUTEST nephew and most beautiful sister in the whole wide world? Yes I sure do!

    ReplyDelete
  3. Oh, and that tart looks truly torturous!

    ReplyDelete
  4. Dylan is ADORABLE! I did a fan-girl-worthy SQUEE! when I saw your picture! Wow. When my older daughter was a baby/toddler, my kitchen had this great L-shaped counter where I could sit her and she couldn't possibly fall off (with me standing there in the V). I still think it's why she likes healthy food even today (at 14), since she sampled everything I was cooking. I still have little squiggly drawings by her in my Laurel's Kitchen cookbook, and I put the date by each one. I love finding those now. :)

    ReplyDelete
  5. I love any and all desserts with mascarpone. I can't resist the creamy sweetness. What a wonderful tart!

    Nisrine

    ReplyDelete
  6. Hi Sarah,
    I'n not sure how I found you, yet I am SO happy that I did. I love your blog. YOur recipes are amazing. I have forwarded your blog onto so many friends.
    Thanks so much!
    xoxo
    Eydie

    ReplyDelete
  7. Eydie,
    Thank you! We're so happy YOU found US!
    Enjoy and please let us know what you try!
    Cheers to cooking & eating,
    Sarah

    ReplyDelete
  8. stunning! found you through my new roots. i know you posted this in the winter, but i could totally do this now and forever! :)

    ReplyDelete
  9. Kelsey, so glad you found us! Where are your new roots? Enjoy the tart, it's delish.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...