Vanilla Bean and Raspberry Tart

This special occasion tart uses quality ingredients like mascarpone cheese, limoncello liqueur and a real vanilla bean. A cool and creamy dessert, it requires only 30 minutes of prep time.

Prep: 30 min | Total: 1 hr 50 min | Yield: 8 servings

Ingredients

Crust

• 2 1/2 cups Gold Medal™ all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• Grated peel of 1 medium lemon
• 1 vanilla bean, split and seeds scraped
• 1 cup cold butter, cut into small pieces
• 3 egg yolks
• 1/4 cup Limoncello*

Filling

• 1 cup mascarpone cheese, softened
• 1/2 cup whipping cream
• 3 tablespoons limoncello
• 3 tablespoons granulated sugar
• Grated peel of 1 medium lemon
• 1 vanilla bean, split and seeds scraped

Topping

• 2 pints raspberries
• 1/4 cup raspberry jelly

Instructions

1. In a large bowl, mix flour, 1/2 cup sugar, the salt, lemon peel and vanilla bean seeds. Beat in butter with electric mixer on medium speed until mixture looks like small peas.
2. In small bowl, beat egg yolks and 1/4 cup limoncello with whisk. Slowly beat egg mixture into butter mixture. Turn off mixer as soon as dough comes together. Roll into a ball, and wrap in plastic wrap. Refrigerate for 1 hour.
3. Heat oven to 425 degrees F.
4. On lightly floured work surface, roll dough into circle big enough to fit in a 9 inch tart pan. Place in ungreased pan.
5. Bake for about 20 minutes or until crust is golden brown. Cool completely.
6. To make filling, in large bowl, beat mascarpone, cream, limoncello, sugar, lemon peel and vanilla bean seeds in electric mixer on medium speed until soft peaks form.
7. Spread filling in cooled crust. Arrange raspberries on top. Melt jelly in small microwavable bowl uncovered in 20-second intervals, until it melts completely.
8. Brush jelly over raspberries with pastry brush.

Notes

* If you do not want to use limoncello (an Italian lemon liqueur), replace it with lemon juice. Use whatever fruit is in season. Strawberries or cherries are delicious on this tart.

Attribution

Recipe and photo used with permission from: Betty Crocker
Recipe by Bree Hester