Bountiful Berries

Voila!  A tart!  A tart with very little indication that it had been attacked by a crust-crazed feline!  (Forgive the blurriness).

This was a lightning-fast dessert to prepare, once the crust was made (and repaired, but that only happens to me).  I mixed mascarpone cheese with a splash of rum, about a lemon’s-worth of zest, and just enough sweetener to tame the overly cheesey nature of this particular brand of mascarpone.  (I wish I could tell you that I made the mascarpone myself, but this was not the case.  Mascarpone is the one cheese that I have tried numerous times, and failed to come close to each time.  Someday I will prevail, but I’m still working on it). 

I spread the cheese mixture into the tart crust, then topped it with two pints of enormous, thumb-sized blackberries, purchased last weekend at the farmer’s market, and then two or three handfuls of white currants, frozen since June.  I didn’t bother to defrost the currants, since they were so small that the travel time to the party would be sufficient to do just that, and currants don’t tend to get too horribly juicy when frozen and thawed. 

The finished tart was no trouble to carry to the party (I put it inside an upturned box lid, and though it did slide around, it didn’t crack or slop), and beautiful to present once there.  All of the guests loved it, and had no idea that the crust was cat-nibbled; I did still take the repaired, hole-y piece for my own, though, just to be safe.

Perversely, though the tart was very well received, I’m a little reluctant to make it again.  It’s easy and delicious and beautiful, but I’d rather not make anything that requires posting a guard on it for the entirety of its cooling time. 

Published in: on September 12, 2007 at 6:35 am  Leave a Comment  

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