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Nutritional information per serving:
Calories 47 (10% from fat) • carb. 9g • pro. 1g
• fat 1g • sat. fat 0g • chol. 18mg • sod. 50mg
• calc. 4mg • fiber 0g
Fresh Berry Tart
Use one, or a mix of all four berries, for this
delicious summer treat.
Makes one 9-inch tart, 8-12 servings
½ recipe Pâte Sucrée
4 ounces bitter/semisweet chocolate,
chopped
4 ounces cream cheese, room
temperature, cut into 4 pieces
1
⁄
3
cup + 1 tablespoon granulated sugar
1 pinch table salt
8 ounces mascarpone, room
temperature
1 teaspoon vanilla paste or ½ vanilla
bean, scraped
1 cup heavy cream
3-4 cups mixed berries (raspberries,
strawberries, blueberries,
blackberries)
Preheat Cuisinart
™
Brick Oven to 350°F on
the bake setting fitted with the baking stone
on a rack in position A. Preheat stone for at
least 30 minutes.
Roll out the sucrée dough into a 10-inch
disc. Fit into an un-greased tart ring. Chill
for about 20 minutes. Using a fork, prick
the dough evenly all over but make sure
not to go entirely through the dough. Line
the shell with parchment and weigh down
with dried beans or rice. Bake at 350°F for
about 15 to 20 minutes, or until the dough
is dry underneath the parchment. Remove
the beans/rice and parchment, and bake the
tart shell for an additional 5 to 10 minutes,
or until the shell is nicely browned. Remove
from oven, cool and reserve.
In a heatproof bowl over a pot of simmering
water, melt the chocolate. Pour into reserved
tart shell and smooth with a rubber spatula.
Chill tart shell in freezer for about 5 minutes,
or until hardened. Reserve.
Cream the cream cheese, sugar and salt with
a Cuisinart
®
Hand Mixer until light and fluffy,
about 30 seconds. Add the mascarpone and
beat until combined. If the mixture is lumpy,
beat on high until it is smoothed out. Add the
vanilla and mix to combine. Add the heavy
cream
1
⁄
3
cup at a time, mixing well between
additions.
Pour the mascarpone mixture into the
prepared shell. Smooth the top, making
a small dome in the center, using a small
offset spatula. Arrange berries in any desired
fashion.
Nutritional information per serving:
Calories 330 (63% from fat) • carb. 27g • pro. 5g
• fat 24g • sat. fat 13g • chol. 78mg • sod. 151 mg
• calc. 65mg • fiber 3g
Pâte Brisée
This versatile dough can be used for sweet
or savory treats. Makes two single crust
9-inch tart/pie, or one double-crust pie
2 cups unbleached, all-purpose flour
1 teaspoon table salt
½ pound unsalted butter, cold and
cubed
4 tablespoons ice water
Place flour and salt in a Cuisinart
®
Food
Processor fitted with the chopping blade.
Process for 10 seconds. Add butter to work
bowl and pulse until the mixture resembles
coarse crumbs. Pour in water, 1 tablespoon
at a time, and pulse until a dough is just
forms. Form dough into 2 flat discs; wrap in
plastic and refrigerate until ready to use.
Nutritional information per serving:
Calories 39 (6% from fat) • carb. 8g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 98mg
• calc. 2mg • fiber 0g
*For a sweet Pâte Brisée, follow the same
recipe as above except add ¼ cup of
granulated sugar to the dry ingredients in the
work bowl.
Nutritional information per serving:
Calories 47 (5% from fat) • carb. 10g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 98mg
• calc. 2mg • fiber 0g
Classic Apple Pie
Makes one 10-inch deep-dish pie, 8-12
servings
1 recipe sweet brisée dough
5 large apples (Golden Delicious,
Ginger Gold, or other similar apples),
peeled, cored, halved and very thinly
sliced