Cherry Mascarpone Tart Recipe [Sponsored]

Rustic Cherry, Mascarpone Tart (prep. time 40 minutes if you use frozen cherries, one hour, 20 minutes if you cut and pit fresh cherries. Serves 8)

2 C. pitted cherry halves

½ C. water

¼ C. granulated sugar

pinch salt

½ tsp. corn starch

Zest of ½ lemon

1 Tb. lemon juice

1 sheet puff pastry, thawed

4 oz. mascarpone cheese at room temperature

egg wash

In a sauce pan, dissolve the sugar into the water and add the pitted cherry halves.  Simmer over medium-low heat to reduce the liquid to a syrup (about 20 minutes).  Once the liquid is reduced, add a pinch of salt, the lemon zest and the lemon juice. Add some of the liquid to a bowl containing the corn starch and stir until smooth then add it back into the cherries to further thicken the filling.  Remove from heat and allow to cool.  Pre-heat the oven to 375.  Roll out the puff pastry to about ¼ inch thick.  An odd shape is just fine. (That’s what makes it ‘rustic’.) Place the pastry on a parchment-lined baking sheet and crimp up the edges.  Spread the mascarpone in the center and pour the cherries over that, spreading evenly.  If you have time, you can place the pan in the refrigerator or freezer for a little while.  A cold pastry will puff  better than a warm one.  When ready to bake, brush the egg wash evenly on the crust and sprinkle with more granulated sugar.  Bake about 20 minutes until crust is puffed and golden brown.

*(You can use any fruit, especially in-season varieties like peaches and blueberries that are hitting peak right now.)

Thanks to Down to Earth Whole Foods on Grant Ave., Endicott, just east of Union Endicott High School and the Boys and Girls Club.  Check with the gang about what is in season.  It toward the end of cherry season but peaches and blueberries are everywhere and can be put in the tart.  Down to Earth Whole Foods is your source for fresh, organic and healthy foods.