Cuisinart BRK-300 manual Pâte Sucrée, Fresh Berry Tart, Pâte Brisée

Pâte Sucrée

Use any leftovers of this sweet dough for simple cookies. Just roll and cut into your favorite shapes.

Makes two 9-inch single tarts/pies, or one double-crusted pie

2cups unbleached, all-purpose flour

2tablespoons granulated sugar

½ teaspoon table salt

¾ cup (12 tablespoons) unsalted butter, room temperature

2large egg yolks

1tablespoon cold water

1teaspoon lemon zest (optional)

½ teaspoon vanilla extract

In the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade, process the flour, sugar and salt for

10 seconds. Add the butter and process until combined. With the machine running, add the yolks, one at a time, and process until incorporated. Add the water, zest and vanilla; pulse 3 to 4 times, until combined.

Form dough into 2 flat discs. Wrap in plastic; chill in refrigerator until ready to use.

Nutritional information per serving:

Calories 110 (61% from fat) • carb. 10g • pro. 1g

•fat 8g • sat. fat 0g • chol. 0mg • sod. 100mg

•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

½recipe Pâte Sucrée

4ounces bitter/semisweet chocolate, chopped

4ounces cream cheese, room temperature, cut into 4 pieces

1⁄3 cup + 1 tablespoon granulated sugar pinch table salt

8ounces mascarpone, room temperature

1teaspoon vanilla extract 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 ungreased 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 in preheated oven 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

(based on 12 servings):

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 tarts/pies, or one double-crust pie

2cups unbleached, all-purpose flour

1teaspoon table salt

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