Jan 11, 2008
Raspberry Mascarpone Tart
- 1/2 cup butter, softened
- sugar
- a pinch of salt
- 4 eggs
- vanilla
- 1 cup flour
- 1 1/2 cups fresh raspberries
- 3/4 cup mascarpone
- Preheat the oven to 375 F. Wrap a 10 inch springform pan in aluminum foil.
- Cream the butter with 1/2 a cup of sugar and the salt.
- Beat in 3 eggs and 1/2 tsp vanilla.
- Stir in 1 cup flour until just blended and then spread in the bottom of the pan.
- Beat the remaining egg with 1/4 cup sugar, and 1/2 tsp vanilla.
- Beat in the mascarpone and spread over the batter.
- Place the raspberries on top and sprinkle lightly with sugar.
- Bake 45 minutes.
Very nice and moist