Summer Fruit and Mascarpone Tart

It's mid June in Houston and it's already too hot to bake. In fact, it's getting pretty close to too hot to cook. But luckily one of my favorite summer desserts requires very little heat to pull off. The extent of "cooking" in this recipe is the melting of butter.

The creamy mascarpone base pairs wonderfully with just about any seasonal fruit. You can make the tart with a mix of a few different fruits or just pick one kind. Both choices are awesome. I chose this combo because it features some of the local fruits currently in-season at our lovely farmer's markets.

A quick note about raw eggs: I used fresh free-range eggs from a farmer who checks his hens regularly for salmonella. When preparing this for parties ('cause I don't want to risk anyone getting sick), I've always used Eggland's Best pasteurized eggs. With the pasteurized eggs, the whites will take a lot longer (think several minutes) to form stiff peaks. So, to prevent your arm from falling off, I recommend using a stand or hand held mixer.

Adapted from Nigella Lawson's Black and White Tart from How to Be a Domestic Goddess

Summer Fruit and Mascarpone Tart

Crust:
1 c. plus a few tablespoons of crumbled graham crackers
6 tbsp unsalted butter, melted

Filling and topping:
1 large egg, separated
1/4 c. sugar
2 c. or 16 oz mascarpone *
Squeeze of a lime, to taste
1 tbsp tequila
1 to 2 ripe peaches, sliced
1/2 c. fresh blackberries
1/3 c. fresh blueberries

Process or blend graham crackers into fine crumbs. Combine graham crackers and melted butter. Combine until mixture's texture resembles something like dampened sand.

Sprinkle the mixture evenly onto the bottom of a 10 inch tart pan. Using your fingers, press down onto the bottom and up the sides of the pan. Keep crust in the refrigerator while you make the topping.

In a bowl or a mixer with a whisk attachment, whisk the egg white until stiff but not dry. Set aside. In another bowl, by hand or with a stand mixer with a paddle attachment, combine egg yolk and sugar. Whisk until mixture is thick and pale. Beat in mascarpone until smooth, then mix in the tequila and lime. Fold in egg whites until incorporated.

Pour mixture into prepared crust. Smooth mixture evenly in the tart pan. Arrange berries on top in whatever manner floats your boat.

Serves 8.

*Mascarpone is found in the fancy cheese section of larger supermarkets. It's sold in both 8 oz. and 9 oz. tubs. If you find two 9 oz. tubs, use two of those for a total of 18 ounces of cheese. It will make a slightly more viscous filling and still be totally delicious.

Hot tip for Houstonians: You can find good prices on mascarpone at larger HEB stores, Spec's Downtown, and Nundini's Italian grocery.