| Bennett's 1815 House and The Seedhouse Cafe the place for personal service and really good food |
 | |  | |  | |  |
 | |  | |  | |  |
| Strawberry-Blueberry Mascarpone Tart with Marsala Glaze adapted from Gourmet magazine, April 2009 Crust: Use your favorite tart crust for a 9" or 10" tart, but add 1/4 tsp Fiora de Sicilia to the dough. Bake the crust to a golden brown all over, and cool completely. Filling: 1 1/2 lbs fresh strawberries, halved 1/3 c granulated sugar 1/2 c sweet Marsala 1 lb mascarpone 1/4 c confectioner's sugar 1 t fresh lemon juice 1/2 t grated lemon peel 3/4 t vanilla pinch salt 1 c fresh blueberries Stir the granulated sugar into the strawberries and let rest 30 minutes. Drain the liquid from the berries into a small sauce pan. Add the Marsala to the berry juice and reduce to about 1/4 cup. Set aside to cool slightly. Beat the mascarpone, confectioner's sugar, lemon juice, lemon peel, vanilla and a pinch of salt until smooth and spread the cheese mixture evenly in the cooled crust. Mound the strawberries on the tart, leaving about a 1 inch rim all the way around. Drizzle the warm glaze over the strawberries. Place blueberries in the space around the edge, covering the exposed filling. You can make the crust and mix the filling ahead of time, but do the berries at the last minute, so they are as fresh as possible and so the crust doesn't get soggy. This makes 6 generous slices. |
| Karen & Peter Bennett, Proprietors Junction of Routes 44 & 106, Reading, Vermont 13 miles south of Woodstock, Vt see map (802) 484-1815 info@bennetts1815.com |
| July Recipe |