Wednesday, April 11, 2018

Mascarpone Tart with honey, oranges and pistachios


Our Supper Club gathered recently to enjoy a good meal, friendship, plenty of laughter, and of course, good wine.  We are a diverse group of friends with varying backgrounds that move across the personal, religious and, political spectrum which makes for spirited conversations, while breaking bread.  If only we could all solve our differences while enjoying a good meal.  No doubt the world would be a kinder, gentler place.

We have dinner themes but mostly its a formality.  This month's theme was Greek which sent us out searching for a Greek inspired dessert.  Something delicious but, not complicated.  Making dessert at our house usually means my husband will take the helm and he knocked this one out of the park.

This recipe comes from Bon Appetit's Fast, Easy, and Fresh Cookbook and it delivers on its promise.  Most importantly, it can be put together in short order.  The tart turned out stunning.  The flavors, colors, and textures popped.  Proof with a few fresh quality ingredients simple is best.


Mascarpone Tart with Honey, Oranges and Pistachios
Makes one 9-inch tart
Recipe from Bon Appetit


Ingredients:
1 Refrigerated pie crust (half of a 15-ounce package)
2 large navel oranges
1 8 to 8.8-ounce container chilled mascarpone
1/2 cup chilled heavy whipping cream
1/4 cup sugar
2 tablespoons honey, divided
1/4 teaspoon (generous) ground cardamom
2 tablespoons chopped pistachios

Directions:
Preheat oven to 400 degrees.  Press pie crust onto bottom and up sides of a 9-inch tart pan with removable bottom: fold sides in and press to extend sides 1/4-inch above rim of pan.  Pierce crust all over with fork.  Bake until golden brown, about 24 minutes.  Cool completely on rack.

Meanwhile, grate enough orange peel to measure 1-1/4 teaspoons.  Cut off remaining peel and pith from oranges.  Slice oranges into thin rounds, then cut rounds crosswise in half.  Place orange slices on paper towels to drain slightly.

Combine mascarpone, cream, sugar, 1-tablespoon honey, cardamom, and orange peel in medium bowl.  Using electric mixer, beat just until blended and peaks form (do not over beat or mixture will curdle).  Spread filling evenly in cooled crust.  Arrange orange slices atop tart in concentric circles, sprinkle with pistachios.  Drizzle with remaining 1 tablespoon honey.


Note: 
D.I.Y. Mascarpone If you cannot find mascarpone cheese, you can make a delicious substitute at home.  Mix 8-ounces cream cheese with 1/4 cup heavy whipping cream and 2-1/2 tablespoons sour cream.