Americas Test Kitchen Fruit Tart

FOR THE TART: Microwave baking chips, cream, lime zest, and salt in medium bowl, stirring every 10 seconds, until baking chips are melted, 30 to 60 seconds. Whisk in one-third of mascarpone, then whisk in 6 teaspoons lime juice and remaining mascarpone until smooth. Transfer filling to tart shell and spread into even layer. 4. Combine sugar and cinnamon and sprinkle mixture over inside of tart shell. Transfer to oven and bake until pastry and sugar are deep golden brown, 15 to 22 minutes. Transfer to wire rack and let cool at least 1 hour. While crust is baking, stir softened cream cheese, 2 tablespoons jelly, and vanilla in bowl until smooth.

Carefully grasp one edge of dough and fold up outer 1 to 1 1/4 inches over fruit, leaving 1/4-inch area of dough just inside of fold free of fruit. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure, but do not press dough into fruit. Transfer parchment with tart to rimmed baking sheet. Fresh Fruit Tart / America's Test Kitchen By trading the traditional rolled pastry and pastry cream filling for easier, faster alternatives, we produced a fresh fruit tart that. glaze of apricot preserves and lime juice brightened the fruit and gave the tart a polished, professional look. Crust 1 1/3 cups (6 2/3 ounces) all-purpose flour 1.

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