Strawberry Mascarpone Tart

A beautiful 3-layered tart with a buttery crust and a creamy lemon mascarpone filling that is topped with fresh strawberries.

I accomplished two things this weekend; I woke up before 11am and made pie crust from scratch. 

I made my first trip of the season to our local farmer's market which in itself isn't a big deal. But see, I almost never leave my house before noon on the weekends. Unless if I really really have to or love someone dearly. My friends know this... you don't call or make plans with Z before noon (I know it wont last long, but I don't have kids yet and I plan to enjoy this luxury/laziness while I can). But I love the farmer's market and I really wanted some fresh fruits and vegetables so I ventured out and I am so happy I did. I got lots of strawberries (duh!), peaches, corn, peppers, tomatoes and plenty more. I'll be waking up for more farmer's market trips this summer to get some fresh produce and support our local farmers.

When deciding what to make with my strawberries, I thought of this tart I first saw by Kelly Bakes, a few months ago. The only problem about it was that, I don't do pies or tarts because I can't make pie crusts from scratch. I tried it once last fall and it was an epic fail so I stayed away from pies. But I realized it's about time I face my fear. And I was pleasantly surprised that this crust turned out perfectly (or I got lucky, but I'm going to go with the first here!). My second accomplishment of the weekend!

For the filling, I combined honey, lemon juice and lemon zest with mascarpone cheese which gives a very creamy filling that you can consume on its own. But don't, you have to fill your lovely golden buttery crust with it (isn't it just so beautiful?). It will be hard, trust me but once you can muster the will power to fill the crust, chill it for a few minutes, and prepare the strawberries. I simply mixed the strawberries with sugar and let it sit for 20 minutes to make it sweeter. In retrospect, I would not have mixed the strawberries in sugar at all. It made the strawberries slightly too soft for my liking and hard to handle so next time I will just layer the fresh sliced strawberries on the mascarpone layer. Plus, that would make for more beautiful pictures!

            (Clearly, I didn't chill for the recommended two hours before serving. I suggest you do!)

This pie is the perfect combination of my favorite summer flavors; strawberry and lemon, adding a tangy mascarpone layer to create the ultimate tart. It takes a few hours to make, mostly waiting time, but it is so worth the time and you will not be disappointed. It will amaze guests at any 4th of July gathering, so do try it! If you like, you could add some blueberries for a full red, white and blue effect.


Strawberry Mascarpone Tart
Inspired by Kelly Bakes. Crust adapted from here

Ingredients
For the Tart Crust:
1 1/4 cup all purpose flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
3 tablespoons iced water
1 large egg yolk

For Filling:
2 cups mascarpone cheese1/3 cup honey (or up to 1/2 cup if you want it sweeter)
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
1 1/2 - 2 pounds fresh strawberries, hulled and sliced lengthwise
1 tablespoon sugar

Directions
For Tart Crust:
In a food processor, pulse together the flour, cornmeal, sugar and salt for 30 seconds to combine. Add in the cold butter cubes and process using on/off turns to cut in the butter until the mixture looks like coarse meal. Place the bowl in the fridge for a few minutes. Whisk together the ice water and egg yolk in a small bowl. Retrieve the butter and flour mixture from the fridge and add the egg and water mixture all at once. Pulse until moist clumps forms and the dough comes together.

Gather the dough into a ball and form into a disk on a lightly floured surface. Wrap tightly in plastic wrap for 1 hour. When you are ready to roll dough, let sit at room temperature for 20 minutes. Unwrap dough and roll out on a floured surface. Roll to an 11-inch circle and gently transfer to a 9-inch tart pan with a removable bottom. Press the dough against the sides and edges and trim excess overhang. Refrigerate for 20 minutes.

Preheat oven to 350 degrees F. Line the crust with foil or parchment paper making sure you cover all sides. Fill the pan with pie weights, dried beans or coins. Bake crust for 15 minutes, roatte the pan and bake for another 15 minutes. Remove the foil and weights and bake for addition 5 minutes or until crust is golden brown. Cool crust in pan completely.

For the mascarpone filling:
Beat together the mascarpone and honey until creamy (You don't need an electric mixer for this, but if you do have one, beat on medium-low speed). Add lemon juice, zest and vanilla extract and beat until combined. The mixture will be creamy and glossy.

Once the crust is completely cooled, spread the mascarpone filling into the tart shell. Spread evenly. Chill while you prepare the strawberries.

Mix the strawberry and sugar in a large bowl and set aside for 20 minutes.

Top the mascarpone filling with the sliced strawberries. Arrange in a circular pattern. Chill for at least an hour, up to two hours, before serving.
 
Store any leftovers refrigerated.

Enjoy!

Strawberry Lemonade Cupcakes

I have no words to describe these strawberry lemonade cupcakes. Not just because they leave you speechless and wanting for more after the first bite (which they totally do!), but because I am brain-dead (and coming from a neuroscientist-in-training this is inaccurate, but I will let it fly today because I am that exhausted).

I had two big presentations earlier this week and I spent the past week and a half just reading and reading and reading and juggling married life, family, friends and blogging with that just left me exhausted. Of course at some points my brain was resisting the urge to work leading to some serious procrastination like giant cookie bake-offs (I'll share soon), mall excursions in search of cute tea cups that were never procured and baking these perfect summer strawberry lemonade cupcakes (among other stress induced goodies) but with no time to blog about them.

Using up the rest of the strawberries from this cake, I made a light and airy lemon cake filled with fresh strawberry bites and I topped the cupcakes with fluffy whipped strawberry lemon buttercream. It is the perfect balance between sweet and tangy (I believe strawberry and lemons were made just for each other!).

These are now on top of my favorite cupcake list and will be making them again as the months get warmer. I suggest you find a friend with a pool and bring these cupcake as a bribe, along with some fresh strawberry lemonade for the perfect hot summer day pool party (ahemmm, Laura).

I am off to bake about 80 cupcakes, decorate cookies and a cake for my first bridal shower dessert table this Saturday! Because I am a procrastinator genius, I left everything to last minute. Wish me luck! I'll share the results (hopefully successful) with you next week.

Hope you all have a great weekend!!

Strawberry Lemonade Cupcakes

(Adapted from Martha Stewart Cakes)

Yield: 3-4 dozen cupcakes

Ingredients:

3 ¾ cups all-purpose flour

1 tablespoon plus ¾ teaspoon baking powder

¾ teaspoon salt

1 ½  cups unsalted butter (2 ½ sticks), room temperature

2 ½ cups sugar

5 large eggs, room temperature

Zest of 1 lemon

1 teaspoon pure vanilla extract

1 teaspoon lemon extract

1 ¼ cups buttermilk, room temperature

½  cup fresh strawberry, hulled and diced finely

Directions:

1.     Preheat oven to 350^oC. Line muffin tins with cupcake wrappers

2.     Whisk together flour, baking powder and salt in a medium bowl.

3.     Combine buttermilk, vanilla extract and lemon extract. Set aside

4.     In the bowl of an electric mixer, beat the butter and sugar on medium speed until pale and fluffy, about 5 minutes.

5.     Add eggs, 1 at a time, beating well after each addition and scraping down side of bowl as necessary. Mix in zest.

6.     With mixer on low speed, add flour mixture in 3 batches, alternating with 2 batches of buttermilk mixture and beginning and ending with flour. Mix well to combine after each addition and scrape sides of bowl as needed. Fold in the strawberries by hand using a rubber spatula. 

7.     Divide batter among cupcake liners, filling 2/3 to the top.

8.     Bake until golden brown and a cake tester comes out clean. About 20-25 minutes  

9.     Transfer pans to wire racks and let cool in pans for 2 minutes. Remove cupcakes from pans and cool completely on wire racks.

Strawberry Lemon Swiss Meringue Buttercream

(Adapted from Martha Stewart)

1 ½ cups sugar

6 large egg whites, room temperature

2 cups (4 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

Juice of 1 lemon

½ cup fresh strawberry puree

1. Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in] a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.

2. With an electric mixer on medium speed, whisk egg white mixture 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 6 minutes.

3. Reduce speed to medium. Add butter, one piece at a time, beating well after each addition. Beat in vanilla and lemon juice.  Mix the strawberry puree into the buttercream until combined.

4. Best if used immediately or store airtight in refrigerator for up to a week.

Notes:

- Cupcake liners from Bake it Pretty

- I enjoyed these cupcakes with a fresh batch of strawberry lemonade, found here (minus the mint).

Lemon Poppy Seed Muffins

It's June already. Can you believe it? Where has 2013 gone?? Are you ready for the summer? I have several trips planned for the upcoming months, including first-time trips to Atlantic City and Boston! I am also in a wedding this August and it's my first time being a bridesmaid! I am pretty excited about it :). Although after 'torturing' my 8 bridesmaids for my recent wedding, I am a little scared lol. Next weekend is the bridal shower and I am doing a dessert table with a surprise theme. Stay tuned for that excitement!!

In line with the warming weather, I made these lemon poppy seed muffins to add some zest to my breakfast. They are quick and easy to whip up with a whole lot of flavor.  Each muffin is fluffy, a little crunchy and plenty lemon-y and will satisfy your lemon craving at any time of the day.

Lemon Cupcakes

Tomorrow is the start of June so let's kick start the summer with some lemon cupcakes! These cupcakes are perfect for any weekend barbeque you are hosting or attending (be a nice guest and bring something delicious). 

For the full post and quick recipe, hop on over to Double Blessing Boutique where I am guest posting today!

Have a great weekend friends!

Rose Cake {Ombre}

I came home this Friday to dinner on the table, a bottle of my favorite wine and flowers. It was our six months wedding anniversary and the hubby was celebrating. He is just too good!! Obviously, the date totally escaped me and I was not prepared as he was. I can't believe 6 months just went by this quick.

So, I decided to bake him a cake the next day in return. The roses he brought home inspired this last minute cake. I've seen the idea bounce around Pinterest for a while now and I figured I should give it a try. See my two favorites here and here. I figured it would only help improve my piping techniques or it could be a total disaster. Either way, Mr J will have a cake to enjoy.