Bing Cherry Tart with Mascarpone Cream | Whole Green Love

25 Jan

Over the holiday I tried a new dessert out…I mean come on, you have to stretch your comfort level sometimes, right?! I initially was going to make a plum tart because I knew Ryan’s mom would be a big fan of that, but I couldn’t find fresh or frozen plums anywhere in Jackson at the end of December. Ha!  It was a sign I needed to amp up my creativity and that’s where frozen bing cherries came into play. I was that weird person at the store walking around aimlessly trying to devise a plan when I had my light bulb moment/sigh of relief that they had what I needed.  Due to the nature of the winter season, I knew I’d be getting frozen bing cherries, but they worked perfectly and were quite tasty.

This recipe takes a little prep work, but is quite delicious. Fruity desserts are my favorite!

Bing Cherry Tart with Mascarpone Cream

Tart Crust:

2 ½ c. flour

2 tsp. sea salt

1 tsp. sugar

2 sticks (1 cup) unsalted butter, I like using a cheese grater on ice cold butter to grate it

1 egg yolk

½ c. ice water (approximately)

Filling:

10oz. bag of organic frozen bing cherries, pitted and thawed

¼ c. sugar

Zest of 1 small lemon, meyer lemon if available

½ tsp. cinnamon

2 tsp. almond extract

2 tbsp. flour

Mascarpone Cream:

2 c. heavy whipping cream

½ c. mascarpone cheese, room temperature

1 tbsp. powdered sugar

½ tsp. almond extract

Directions:

In a medium bowl, mix your flour, salt, sugar, and butter. I like using a fork and my fingers to mash the butter into the flour mixture, or if you have a cheese grater it works perfect to grate your cold butter. It will be the right consistently once you have pea sized and smaller butter chunks evenly incorporated. Add your egg yolk and 1 tbsp. at a time of the ice water and knead with your hands. When your dough ball is smooth and well incorporated, roll it into a disk and wrap in wax paper. Chill for 1 hour in your fridge.

Once chilled, heat your oven to 375°F and roll your dough out on a floured surface until you have a circle larger than your tart pan. I used a 9 inch tart pan, so my dough was about a 12 inch circle. Gently transfer the dough sheet into your tart pan and press into pan and on the sides. Be careful not to stretch your dough or it will shrink while it’s baking. Remove any excess dough. Prick your dough with a fork and line with parchment paper. Fill your pan with baking weights or dried beans and let it rest for about 15 minutes in the fridge.  Once it has rested, bake it for about 20 minutes in the middle rack of your oven. Remove your beans and parchment paper and continue cooking for an additional 15 minutes. Remove from oven and set aside to cool. Decrease your oven temperature to 350°F.

In a medium bowl, mix all of the cherry filling ingredients and gently pour into your cooled tart crust. Bake uncovered for about 30-40 minutes. Set on a wire rack to cool.

While your tart is cooling, pour the whipping cream, sugar and almond extract in a kitchen aid mixer, or use a hand held beater. As the cream starts to thicken, but without peaks, gently hand fold in your mascarpone cream.

Serve a cherry tart wedge with a dollop of mascarpone cream. Enjoy!

This tart is not only lovely, but so delicious!! If you like fruity desserts, you’ll need to try this. Plus, who doesn’t love seeing their work of art being lifted out of the tart tin to reveal it’s beautiful self! Ha!

Hope you’re having a great weekend!

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