A Winter Fruit and Mascarpone Tart to Ease You Into Spring
Diana Yen helps us savor the last few weeks of the season with a flaky apple-and-blackberry tart
In everything besides the fantasy land inhabited by Liz Lemon, Leslie Knope, and Mindy Lahiri, dessert gets a bad rap. After all, excess amounts of sugar and butter aren't exactly the stuff of a wholesome diet. But leave it to the Jewels of New York founder Diana Yen to create a healthier alternative to the average after-dinner sweet—all while giving dessert-lovers a reason to smile again. Her airy fruit-and-mascarpone tart, made with fresh apples and blackberries, is just the thing to get you through the last stubborn days of winter before the big thaw.
Winter Fruit Tart
- all-purpose flour, for dusting surface
- 1 sheet frozen puff pastry, thawed
- ¼ cup mascarpone
- 1 apple, sliced thinly, tossed with lemon juice
- ½ cup fresh blackberries
- fresh thyme, for garnish
- 1 egg, beaten to blend
- 2 tablespoons jam
Preheat the oven to 425°F. On a lightly floured surface, roll out puff pastry into a ⅛-inch thick and cut out a 7 x 12-inch rectangle. Trim excess dough. Transfer dough to a parchment-lined baking sheet. Using a paring knife, gently score the pastry, leaving a ½-inch border and making sure not to cut all the way through.
Spread the mascarpone over the pastry, staying within the border. Arrange apple, blackberries, and thyme evenly over the mascarpone. Brush the pastry border with egg wash. Bake the tart until pastry is puffed and beginning to brown, about 10 minutes. Reduce the oven to 375°F and continue baking until pastry is a deep golden color, about 20 more minutes.
Remove the tart from the oven. Warm the jam and brush over fruit. Serve warm or at room temperature.