Fresh Raspberry Cream Tart

Instructions

1. 1

   Preheat oven to 350°F. Butter a 9-inch tart pan with removable bottom. Whisk flour, cornstarch, baking powder, and salt. Beat butter, sugar, orange peel, and vanilla; add flour mixture and beat until large clumps form. Press dough over bottom and up sides of pan. Freeze 15 minutes.

2. 2

   Bake crust 10 minutes. Press sides up if they slump. Bake until golden, about 15 minutes more. Spread preserves over crust. Bake 5 minutes. Cool on rack.

3. 3

   Beat mascarpone, cream, powdered sugar, orange peel, vanilla, and almond extract until peaks form, about 2 minutes.

4. 4

   Spread filling evenly in cooled crust.

5. 5

   Chill until firm, at least 2 hours. Arrange raspberries in concentric circles over filling and serve.