Author Notes: Inspired by the fresh fruit tart, this is a great way to showcase the beautiful colors and shapes of your heirloom tomatoes. Here I used a basic pie crust taught to me by my mother (with shortening), but you can use your favorite or ready made. – nannydeb —nannydeb
Food52 Review: What we love most about this summer tart is the fact that nannydeb doesn’t cook the tomatoes, but rather leaves them to shine in all their juicy glory — that, and the addictive combination of the tomatoes, creamy mascarpone, savory crust, and grassy, garlicky basil oil. What’s more, we learned a nifty new technique: you can use a paste of flour and water instead of plain ice water to bring the dough together. This tart would make a very elegant first course, or, paired with a green salad, a perfect lunch al fresco. – A&M —The Editors
Serves: 6
Prep time: 30 min
Cook time: 15 min
Ingredients
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2 1/4
cups all purpose flour
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1
teaspoon salt
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1/4
cup water
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3/4
cup organic shortening
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1
cup fresh basil leaves
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1/4
cup olive oil, give or take
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1
garlic clove
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1
pinch salt
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8
ounces mascarpone cheese
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2
teaspoons lemon juice
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3
medium heirloom tomatoes, different colors, sliced thin
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1
pinch freshly ground black pepper
Directions
- Preheat the oven to 400° F.
- In a large bowl, sift together flour and salt. Remove 1/4 cup flour to a small bowl and add the water, making a paste.
- With a pastry cutter, cut the shortening into the flour in the large bowl. Add the paste and mix well.
- On a floured surface, roll out the pie crust to fit an 11-inch tart pan with a removable bottom.
- Prick the pie crust all over with a fork or use pie weights so that the crust doesn’t bubble up while cooking.
- Bake for about 15 minutes, until lightly golden, removing the pie weights after 13 minutes. Remove from the oven and cool on a wire rack.
- In a food processor, puree the basil, olive oil, garlic and a pinch of salt. Set aside.
- In a small bowl, mix the mascarpone cheese with the lemon juice. Once the pie crust has cooled, spread the cheese on the bottom.
- Arrange the tomatoes on top of the cheese, sprinkle with salt and pepper and drizzle the basil oil on top. Cut into wedges and serve.
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Photo by Julia Gartland
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We both have this old-school sifter. And we love it.
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This dough calls for shortening, which makes for an exceptionally flaky crust. Amanda uses her pastry cutter to distribute the shortening evenly.
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The paste — we love learning new tricks from you guys!
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We might actually get this in the oven once we stop chatting.
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Amanda works the paste into the flour and shortening.
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We formed the dough into a ball and chilled it briefly so it would be easier to roll out. This extra step is up to you.
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Amanda's method of rolling out dough between two sheets of floured plastic wrap works like a charm.
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And makes it easier to transfer the dough to the tart pan.
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One of our favorite parts: pulling away the excess dough after running a rolling pin over the edges of the pan.
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If you don't have metal pie weights, you can use rice or any type of dried bean.
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While the tart shell bakes, we stir the lemon juice into the mascarpone.
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And whizz up garlic, basil and olive oil.
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Our heirlooms of choice: Green Zebra, Black Prince, and Brandywine.
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Once the crust has cooled, it's adorned with a thick coating of mascarpone.
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Amanda wants to start with THAT tomato slice.
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The finishing touch: generous daubs of grassy basil oil.
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