Michelle has made a myriad of pies—from savory meat to sweet, sweet berry. A cavalcade of crusts, fillings, flutes and folds have traveled through her hands; hundreds upon hundreds of recipes have filtered through her head. So when the mood strikes Michelle for something sweet (and that mood strikes very, very often whether she acts on it or not), she can take ingredients on hand and pop out a pie. This little lemon tart is one such synthesis. It made a recent appearance in our kitchen, as we’re still awaiting the arrival of local fruits. If you keep discs of pâte sucrée in your freezer as we often do (and you certainly should) the filling is a snap, so you can have a sweet tart treat in no time.
LEMON MASCARPONE TART
- Prebaked 8″ or 9″ tart shell filled with Payard’s Sweet Tart Dough or another pâte sucreé
- 2 eggs + 2 egg yolks
- 2/3 c. sugar
- 1/2 c. lemon juice
- Finely grated zest (as with a Microplane) of 2 or 3 lemons
- 1/4 c. heavy cream
- 1/4 c. mascarpone cheese
- Confectioners’ sugar
Beat eggs, yolks and sugar together. Add lemon juice and zest, beating until incorporated. Beat in cream and mascarpone. When thoroughly mixed, add to the tart shell.
Bake in a preheated 350° oven for about 20 minutes, until filling is set. Cool on a wire rack. Dust the cooled tart with confectioners’ sugar.
Serve with whipped cream—or, as we did, with cream whipped with a bit of mascarpone and confectioners’ sugar.