Italian Desserts Recipes - Mascarpone Tart with Grapes

Ingredients

• 1/2 of a 17.3-ounce package frozen puff pastry (1 sheet), thawed

• 1 egg white

• 1 tablespoon water

• 1 recipe Mascarpone Filling

• 1 cup halved seedless red and green grapes

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Method:

1. Preheat oven to 375°F. Unfold pastry; place on a lightly floured surface and use a rolling pin to roll pastry into a 12-inch square. Cut the square in half to make two 12x6-inch rectangles.

2. From each short side of the rectangles, cut a 3/4-inch-wide strip (four strips total). From each long side of the rectangles, cut a 3/4-inch-wide strip (four strips total). Set the eight pastry strips aside.

3. Place the two large pastry rectangles on an un-greased baking sheet. In a small bowl whisk together egg white and the water. Brush rectangles with egg white mixture.

4. Position four of the pastry strips on top of the edges on each rectangle to make a rim on edges, trimming to fit. Brush rims with egg white mixture. Prick bottom of pastry generously with a fork.

5. Bake for 12 to 15 minutes or until golden brown (centers will puff slightly during baking). Cool on a wire rack.

6. Divide the Mascarpone Filling between baked pastry rectangles, spreading filling to edges. Arrange grapes on top of filling. Cover and chill until serving time (up to 2 hours).

Mascarpone Filling: In a small bowl stir together one 8-ounce carton mascarpone cheese or one 8-ounce package cream cheese, softened; 2 tablespoons sugar; 2 tablespoons orange juice; and 1/8 teaspoon ground nutmeg.

Make-Ahead Directions: Prepare as directed through step 2. Cover pastry rectangles; store at room temperature for up to 24 hours. Continue as directed in step 3.