Fruit Tart

By catfish

Ingredients

• Fruit Tart
• Ingredients
• 1 1/3 1 1/3cups 2/3 (6 2/3 ounces) all-purpose flour
• 1/4 1/4 3/4 cup (1 3/4 ounces) sugar
• 1/8 1/8 1/8 teaspoon salt
• 10 10 10 tablespoons unsalted butter
• 2 2 2 tablespoons water
• Filling
• 1/3 1/3 1/3 cup (2 ounces) white baking chips
• 1/4 1/4 1/4 cup heavy cream
• 1 1 7 teaspoon grated lime zest plus 7 teaspoons juice (2 limes)
• Pinch Pinch salt
• 6 6 6 ounces (3/4 cup) mascarpone cheese, room temperature
• For the top fruit raspberries, blackberries, strawberries, tangerine, blueberries, ripe peeled peaches or some combination of the above
• 1/3 1/3 1/3 cup apricot preserves

Preparation

Step 1

FOR THE CRUST:
Adjust oven rack to middle position and heat oven to 350 degrees.
Whisk flour, sugar, and salt together in bowl.
Melt butter in small saucepan over medium-high heat, swirling saucepan occasionally, until foaming subsides.
Cook, stirring and scraping bottom of saucepan with heatproof spatula, until milk solids are dark golden brown and butter has nutty aroma 1 to 3 minutes. Remove saucepan from heat and add water.
When bubbling subsides, transfer butter to bowl with flour mixture and stir until well combined.
Transfer dough to 9-inch tart pan with removable bottom and let dough rest until just warm, about 10 minutes.
Use your hands to evenly press and smooth dough over bottom and up side of pan (using two-thirds of dough for bottom crust and remaining third for side). Place pan on wire rack set in rimmed baking sheet and bake until crust is golden brown, 25 to 30 minutes, rotating pan halfway through baking. Let crust cool completely, about 1 hour. (Cooled crust can be wrapped loosely in plastic wrap and stored at room temperature for up to 24 hours.)

FOR THE TART:
Microwave baking chips, cream, lime zest, and salt in medium bowl, stirring every 10 seconds, until baking chips are melted, 30 to 60 seconds. Whisk in one-third of mascarpone, then whisk in 6 teaspoons lime juice and remaining mascarpone until smooth. Transfer filling to tart shell and spread into even layer.

Put your selection of fruit on the top. I tried it working from the crust in using blueberries then cut strawberries and adding blackberries. Cover as much of filling as possible and keep fruit in even layer.

Microwave preserves and remaining 1 teaspoon lime juice in small bowl until fluid, 20 to 30 seconds. Strain mixture through fine-mesh strainer. Using pastry brush, gently dab mixture over fruit, avoiding crust. Refrigerate tart for 30 minutes.

Remove outer metal ring of tart pan. Slide thin metal spatula between tart and pan bottom to loosen tart, then carefully slide tart onto serving platter. Let tart sit at room temperature for 15 minutes. Tart can be refrigerated for up to 24 hours. If refrigerated for more than 1 hour, let tart sit at room temperature for 1 hour before serving