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1/3 cup raspberry preserves
Filling:
1 - 8 ounce container mascarpone cheese
(or cream cheese), chilled
1/2 cup chilled whipping cream
1/3 cup powdered sugar
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups fresh raspberries
For crust:
Preheat oven to 350F. Butter 9-inch-diameter tart
pan with removable
bottom. Whisk flour, cornstarch, baking powder
and salt in bowl. Using
electric mixer, beat butter, sugar, orange peel,
and vanilla in large
bowl to blend. Add flour mixture and beat until
large clumps form.
Gather dough into ball; press over bottom and up
sides of prepared
tart pan. Freeze crust 15 minutes.
Bake crust 10 minutes. Remove from oven. Using
back of spoon, press
sides to raise until even with top edge of pan.
Bake until golden
brown, about 15 minutes longer. Spread preserves
over bottom of crust.
Bake 5 minutes. Cool on rack.
Meanwhile, prepare filling:
Using electric mixer, beat mascarpone, cream,
powdered sugar, orange
peel, and both extracts in large bowl until peaks
form, about 2
minutes. Spread filling evenly in cooled crust.
Chill until firm, at
least 2 hours and up to 1 day.
Arrange raspberries in concentric circles atop
filling and serve.
