{"id":25810,"date":"2020-06-08T15:55:48","date_gmt":"2020-06-08T15:55:48","guid":{"rendered":"https:\/\/cake-geek.com\/?p=25810"},"modified":"2021-09-26T13:47:28","modified_gmt":"2021-09-26T13:47:28","slug":"summer-fruit-tart-recipe-amy-ho-constellation-inspiration","status":"publish","type":"post","link":"https:\/\/cake-geek.com\/index.php\/summer-fruit-tart-recipe-amy-ho-constellation-inspiration\/","title":{"rendered":"Summer Fruit Tart Recipe by Amy Ho of Constellation Inspiration"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-25811\" src=\"https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/06\/Summer-Fruit-Tart-Recipe-on-Cake-Geek.com-by-Amy-Ho-of-Constellation-Inspiration.jpg\" alt=\"Summer Fruit Tart Recipe on Cake-Geek.com by Amy Ho of Constellation Inspiration\" width=\"800\" height=\"910\" srcset=\"https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/06\/Summer-Fruit-Tart-Recipe-on-Cake-Geek.com-by-Amy-Ho-of-Constellation-Inspiration.jpg 800w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/06\/Summer-Fruit-Tart-Recipe-on-Cake-Geek.com-by-Amy-Ho-of-Constellation-Inspiration-264x300.jpg 264w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/06\/Summer-Fruit-Tart-Recipe-on-Cake-Geek.com-by-Amy-Ho-of-Constellation-Inspiration-768x874.jpg 768w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/06\/Summer-Fruit-Tart-Recipe-on-Cake-Geek.com-by-Amy-Ho-of-Constellation-Inspiration-500x569.jpg 500w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/06\/Summer-Fruit-Tart-Recipe-on-Cake-Geek.com-by-Amy-Ho-of-Constellation-Inspiration-150x171.jpg 150w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/06\/Summer-Fruit-Tart-Recipe-on-Cake-Geek.com-by-Amy-Ho-of-Constellation-Inspiration-600x683.jpg 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><em>Blooms &amp; Baking<\/em>, the brand new book from Amy Ho of Constellation Inspiration, is packed full of beautiful bakes combining the best of our summer gardens with wizardry in the kitchen.<\/p>\n<p>With step-by-step instructions, Amy shows you how to add floral flavors to your baking to match flavor and beauty in your creations.<\/p>\n<p>For our feature this week, we&#8217;ve chosen a sumptuous summer fruit tart from <em>Blooms &amp; Baking<\/em> for its exquisite simplicity &#8211; a perfect summer dessert that you can whip up in no time to wow your guests this summer.<\/p>\n<p><span lang=\"EN-US\">Unfussy yet impressive, this summer fruit tart allows all the summer produce to shine. The rich and buttery crust is filled with a lightly sweetened rose-mascarpone whipped cream and topped with all the best fruits from the farmers\u2019 market. When you make the whipped cream, increase the amount of sugar, 1 tablespoon (13 g) at a time, if the fruits are not as ripe as you\u2019d like.<\/span><\/p>\n<p><span lang=\"EN-US\">Yields 1 (9-inch [23-cm]) tart <\/span><\/p>\n<p>Pa\u0302te Sable\u0301e<\/p>\n<ul>\n<li><span lang=\"EN-US\">9 tbsp (126 g) unsalted butter, at room temperature <\/span><\/li>\n<li><span lang=\"EN-US\">1<\/span><span lang=\"EN-US\">\/3 cup (40 g) powdered sugar<\/span><\/li>\n<li><span lang=\"EN-US\">1 large egg yolk<\/span><\/li>\n<li><span lang=\"EN-US\">11\u20444 cups (150 g) all-purpose flour <\/span><\/li>\n<li><span lang=\"EN-US\">1\u20442 tsp salt <\/span><\/li>\n<\/ul>\n<p><span lang=\"EN-US\">Rose-Mascarpone Whipped Cream<\/span><\/p>\n<ul>\n<li><span lang=\"EN-US\">11\u20442 cups (360 ml) heavy cream <\/span><\/li>\n<li><span lang=\"EN-US\">1\u20442 tsp culinary-grade rose water <\/span><\/li>\n<li><span lang=\"EN-US\">1<\/span><span lang=\"EN-US\">\/3 cup (40 g) powdered sugar <\/span><\/li>\n<li><span lang=\"EN-US\">2<\/span><span lang=\"EN-US\">\/3 cup (150 g) mascarpone cheese, at room temperature <\/span><\/li>\n<\/ul>\n<p><span lang=\"EN-US\">Topping<\/span><\/p>\n<ul>\n<li><span lang=\"EN-US\">1 cup (144 g) fresh strawberries, halved <\/span><\/li>\n<li><span lang=\"EN-US\">1 cup (144 g) fresh blackberries<\/span><\/li>\n<li><span lang=\"EN-US\">1 cup (225 g) fresh whole cherries <\/span><\/li>\n<li><span lang=\"EN-US\">1\u20442 cup (75 g) fresh currants <\/span><\/li>\n<\/ul>\n<p>To m<span lang=\"EN-US\">ake the pa\u0302te sable\u0301e: in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar on medium speed for about 2 minutes, until they are smooth and creamy. Add the egg yolk and mix until the ingredients are fully combined. <\/span><\/p>\n<p><span lang=\"EN-US\">With the mixer on low speed, add the flour and salt and mix just until the dough comes together and there is no more visible flour, about 1 minute. (Be careful not to overmix.) Press the dough into a 9-inch (23-cm) non-stick tart pan with a removable bottom, making sure it is evenly distributed. Using a fork, prick the bottom of the tart crust to prevent the bottom from puffing up during baking. Loosely wrap the tart pan in plastic and chill it in the refrigerator for 30 minutes. <\/span><\/p>\n<p><span lang=\"EN-US\">While the tart crust is chilling, preheat the oven to 410\u00b0F (210\u00b0C). <\/span><\/p>\n<p><span lang=\"EN-US\">Remove the tart crust from the refrigerator and immediately place it in the oven. Bake the tart crust for 12 to 15 minutes, until it is golden brown. Carefully remove the tart crust from the oven and let it cool completely on a wire rack. <\/span><\/p>\n<p><span lang=\"EN-US\">Make the rose-mascarpone whipped cream. In the bowl of a stand mixer fitted with a whisk attachment, whisk the heavy cream on high speed for about 2 minutes, until medium-stiff peaks form. Reduce the mixer\u2019s speed to medium and add the rose water and powdered sugar. Whisk until the ingredients are combined, about 30 seconds. Transfer the whipped cream to a large bowl and set aside. <\/span><\/p>\n<p><span lang=\"EN-US\">In the same bowl of the stand mixer fitted with a paddle attachment, beat the mascarpone on high speed for about 2 minutes, until it is smooth and fluffy. With a rubber spatula, gently fold the whipped cream into the mascarpone until the two are incorporated. Transfer the whipped cream to the refrigerator until you are ready to use it. <\/span><\/p>\n<p><span lang=\"EN-US\">To assemble the tart, fill the cooled tart crust with the rose-mascarpone whipped cream and top it with the strawberries, blackberries, cherries, and currants. <\/span><\/p>\n<p><em><span lang=\"EN-US\">Reprinted with permission from\u00a0Blooms and Baking\u00a0by Amy Ho, Page Street Publishing Co. 2020. Photo: Amy Ho<\/span><\/em><br \/>\n<script type=\"text\/javascript\">\namzn_assoc_tracking_id = \"wwwcouturecak-20\";\namzn_assoc_ad_mode = \"manual\";\namzn_assoc_ad_type = \"smart\";\namzn_assoc_marketplace = \"amazon\";\namzn_assoc_region = \"US\";\namzn_assoc_design = \"enhanced_links\";\namzn_assoc_asins = \"1624149502\";\namzn_assoc_placement = \"adunit\";\namzn_assoc_linkid = \"a618764d71a1577fc10b2654596009ac\";\n<\/script><br \/>\n<script src=\"\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"><\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Blooms &amp; Baking, the brand new book from Amy Ho of Constellation Inspiration, is packed full of beautiful bakes combining the best of our summer gardens with wizardry in the kitchen. With step-by-step instructions, Amy shows you how to add floral flavors to your baking to match flavor and beauty in your creations. For our [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":25811,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[205],"tags":[159,157],"class_list":["post-25810","post","type-post","status-publish","format-standard","has-post-thumbnail","category-patisserie","tag-cakes-with-berries","tag-seasonal-cakes","entry"],"_links":{"self":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/posts\/25810","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/comments?post=25810"}],"version-history":[{"count":1,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/posts\/25810\/revisions"}],"predecessor-version":[{"id":30343,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/posts\/25810\/revisions\/30343"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/media\/25811"}],"wp:attachment":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/media?parent=25810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/categories?post=25810"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/tags?post=25810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}