Raspberry Mascarpone Tart
One 14 x 10-inch Tart
- 1/3 cup sugar, plus more for rolling
- 1 sheet puff pastry, thawed if frozen
- 1 large egg, lightly beaten
- 1 cup mascarpone cheese
- 1 teaspoon grated lemon zest
- 1 vanilla bean, seeds scraped
- 1 cup heavy cream
- 3 to 4 pints fresh raspberries
Preheat oven to 400 degrees. On a sugared work surface, roll puff pastry out to a 16 ½-by-12 ½-inches rectangle, and about ⅛ inch thick. Using a pizza wheel or a sharp knife, cut 1 ¼-inch strips from each side of the dough. Brush a 1-inch border of egg wash around the perimeter of the dough and top with strips, overlapping corners, and trimming ends to fit. Press strips lightly to adhere. Transfer to a parchment-lined rimless baking sheet and freeze until firm, about 15 minutes.
Use a paring knife, score the strips with a pattern of diagonal lines. Using a docking tool, or the tines of a fork, prick holes all over the center of the dough, creating vents to allow steam to escape. Score bottom crust along the edges of the strips. Freeze until firm, about 15 minutes.
Invert a wire rack over the tart shell and transfer to oven. Bake until puffy and beginning to brown, about 20 minutes. Remove rack and continue baking until deeply golden brown, 15 to 20 minutes longer. Let cool completely on a wire rack.
In the bowl of an electric mixer fitted with the whisk attachment, combine mascarpone, vanilla, lemon zest and 1/3 cup sugar. Whisk on medium speed until combined and thickened slightly, about 2 minutes. Add cream and whip until stiff peaks form. Spread filling evenly in tart shell. Top with raspberries and let chill in refrigerator for at least 30 minutes before serving.