I'm really happy to have as many friends as I do. I've befriended them over my many travels and on of them just happens to now be a pastry chef at Abacus in TX, a very well known restaurant in the foodie world. I sent a couple friends of mine there a few months ago and they raved about the food. I hope to be able to eat there one day myself. Especially since I know a chef there and she can accommodate my GF needs. Today Abbey had a gig today on the local news channel making marscapone tarts. Here was her presentation...
Mascarpone Tart with Summer Berries
Chef Abbey Renegar of Abacus shares this recipe for Mascarpone Tart with Summer Berries.
Mascarpone Tart Filling
16 oz Mascarpone cheese
4 oz Sour Cream
1/3 c AP flour
2 oz Butter, room temp
¼ c Sugar
Blend all ingredients in the bowl of a food processor until smooth fill tart shells and bake at 325 until set.
1 package filo dough, thawed
4oz Butter, melted
¼ c Raw sugar
Brush sheet of filo with butter, layer another sheet of filo. Butter this layer and sprinkle with sugar, top with one additional sheet of filo brush with butter. Cut to desired size and line tart mould (or muffin pan.).
Obviously this not a GF recipe, I just wanted to brag on my firend for a bit.