I am so excited for this post I don't know how to start it! In the year and a half that I've had this blog, I've hosted giveaways. I've done some group blog parties, but never in all the time I've been plugging away at this blog, have I participated in something as monumental and huge as #BrunchWeek...
What is #BrunchWeek you ask? It's a week of fantastic recipe ideas from food bloggers across the web, all centered around one of my favorite meals: brunch. We've got savory eats, sweet treats and mimosas a-plenty all in time for mother's day! As if pampering mom (or yourself, all you moms!) wasn't enough, we've also got AMAZING prizes thanks to some pretty spectacular sponsors. (Check them out after the recipe!)
There are some pretty impressive dishes for Brunch Week so I wanted to make sure to bring something extra tasty to the party. This tart was initially inspired by a failed attempt at this dessert (the sponge cake was a bust, but the combination of honey and mascarpone was DIVINE! I've been sneaking it into desserts ever since!). I made my own mascarpone, which is super simple (lemons & heavy cream, a pot, some heat, a piece of cheese cloth and you're set! Check out how easy the process is. Trust me, make it once and it's so easy & delicious, you'll never buy it again!)
This tart comes together so quickly that the hardest part is waiting for it to chill before you dig in! Sweetness takes on three different personalities with each of the three layers--from the buttery-sweet nutty crust to the floral-sweet honey notes mellowed just slightly by the creamy tang of mascarpone and finally, the fresh burst of fruity sweetness in each of the ripe red strawberries.
I hope you'll give this easy-to-make tart a try and be sure to check out all of the other sweets and eats this week--you won't be disappointed! Also, big thanks to Terri at Love and Confections and Christine from Cook the Story for all their hard work organizing Brunch Week. You ladies are fantastic!!
Strawberry Mascarpone Tart - A gorgeous 6-ingredient tart that's simple to make and only takes 20 minutes to bake!
Prep time: 2 hours 30 mins
Cook time: 20 mins
Total time: 2 hours 50 mins
- For the tart shell
- 1 3/4 cup California Walnuts**
- 3 tablespoons powdered sugar
- 3 tablespoons unsalted butter, cut into 1" cubes, at room temperature
- For the mascarpone filling
- 10 ounces mascarpone, at room temperature
- 2 ounces honey
- For the strawberry topping
- 1 pint strawberries, washed, stems removed & sliced
- **Note: I was given a sample of California Walnuts to use in this recipe. I was not compensated for this post and opinions are my own.
- Preheat oven to 325F.
- In the bowl of a food processor, combine walnuts and sugar. Pulse until nuts are finely ground, being careful not to blend too much or the nuts will turn to butter!
- Add butter to processor. Pulse until butter is incorporated and dough forms into a ball.
- Press into a 9" tart shell. Bake for 20 minutes or until golden brown. Allow to cool completely.
- Meanwhile, add mascarpone and honey to a medium bowl. Using an electric mixer, beat on medium speed until honey is well combined.
- Spoon mascarpone mixture into cooled pie shell and spread evenly into the shell using an off-set spatula.
- Layer sliced strawberries across the top of the mascarpone layer.
- Chill 2 hours before serving.
We are so very grateful to have such wonderful sponsors for Brunch Week who have generously given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway. Be sure to enter using the Rafflecopter below!
Prize #1 from
One lucky winner from our Rafflecopter will receive a KitchenAid Stand Mixer and California Walnuts Prize Pack - A KitchenAid Artisan 5-Quart Stand Mixer model number:KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip. ($350 value) - Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch ($75 value)
Prize #2 (but with lots of winners) from
One lucky winner from our Rafflecopter will receive a Lodge Cast iron Skillet and three silicone pieces (a hot handle holder, a pot holder and a trivet) - Lodge Cast Iron Skillet: designed for the gourmet, this unique Chef Skillet has sloped sides with a traditional teardrop handle. Great for omelets, cornbread or sauteing. ($20-25 value) - Lodge Silicone items: a great piece of cast iron cookware gets hot. Everywhere. these colorful silicone hot handle holders keep your hands sage in style.
In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm EST will also win a Lodge Cast Iron Skilled and three silicone pieces. PLUS five lucky participants will each get a set of the three silicone pieces. (search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win.)
AND, everyone who comments in our PinChatLive on Saturday May 11th from 2-3pm EST will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces. PLUS 4 lucky participants will each get a set of the three silicone pieces. (For the PinChatLive go to The BrunchWeek Pinterest Board - http://pinterest.com/lovenconfection/brunchweek-2013/ at 2pm on May 11th and comment on the question pins there. Refresh your screen often so you don't miss any new questions.)
Prize #3 from
One lucky winner from our Rafflecopter will receive The Flavors of Summer Entertaining Prize Package which includes a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining pack includes cookbooks, kitchen utensils, entertaining party-ware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating - you'll be able to make the most of your next summer party. ($200 value)
Prize #4 from
One lucky winner from our Rafflecopter will receive a Martha Stewart Collection Kitchen Prize Package including a 3-quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula ($125 value)
Prize #5 from the
One lucky winner from our Rafflecopter will receive a ticket to the upcoming Food and Wine Conference in Orlando, FL, July 19-21, 2013 at the beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees). ($250 value)
Prize #6 from
One lucky winner from our Rafflecopter will receive a Bob's Red Mill Prize Pack includes a Bob's Red Mill canvas tote bag containing the Bob's Red Mill Cookbook, assorted Bob's Red Mill products, a Salter® Baker's Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob's Red Mill Gift Card. ($150 value)
Prize #7 from
One lucky winner from our Rafflecopter will receive a Whole Foods Breakfast in Bed Basket, including a Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card. ($145 value)
Prize #8 from
One lucky winner from our Rafflecopter will receive a Whole Foods Flavorful Delights Basket including a 5-quart Colander, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Parmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck's Gourmet Rub-Sweet Orange Habanero, Divina Pickles-Sweet Watermelon Rind, Composta Di Fragole-Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi-Truffle and Honey. ($160 value)
Prize #9 from
One lucky winner from our Rafflecopter will receive a Stonyfield Organic Kitchen Prize Pack, including a Preserve Colander, Preserve Portable Yogurt Carrier, Preserve Cutting Board, Stonyfield Cookbook, Stoneyfield Oven Mitt, Travel Sandwich Carrier made out of 100% reused plastic bottles, Stonyfield Water Bottle, Stoneyfield Tote Bag and 10 free cups of Stoneyfield Greek Yogurt. ($75 value)
Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade Pear Hibiscus Brunch Cocktail by Rachel Cooks Strawberry Rose Sangria by The Girl In The Little Red Kitchen Mocha Frappuccino by Around My Family Table Pineapple-Basil Tea by The Kitchen Prep
Meat, Poultry and Fish
Breads, Grains, Cereals and Pancake-type Yums
Cinnamon Raisin Bread by Katie’s Cucina Mrs. Lund’s Fresh Plum Cake by The Vintage Cook Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca Strawberry Scones by Kokocooks Strawberry Mascarpone Tart by Kelly Bakes
Fruits and Veggies
Honey-Watermelon Soup by Culinary Adventures with Camilla
**Disclosure: I was given a sample bag of California Walnuts to use in this recipe. I was not compensated for this post and opinions are entirely my own.