Sweet Pepper & Honey Tart

Serves 8 · 45 min prep · 40 min cook

Estimate for one serving

• 298 cal
• 4g protein
• 32g carbs
• 18g fat
• 2g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 2 tbsp ice water
• 2 large red bell peppers
• 1 orange bell pepper
• 1/3 cup honey
• 2 tbsp fresh lemon juice
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/8 tsp pinch fine salt
• 8 oz mascarpone cheese
• 1/4 cup heavy cream
• 2 tbsp powdered sugar for cream
• 1 tsp fresh thyme leaves for garnish

Instructions

1. 1Pulse flour, powdered sugar, and cold butter in a food processor until sandy. Add the egg yolk and ice water; pulse just until the dough clumps. Press into a disk, wrap, and chill 30 minutes.
2. 2Roll the dough on a lightly floured surface to fit a 9-inch tart pan with removable bottom. Press into the pan, trim edges, prick the base with a fork, and freeze 15 minutes.
3. 3Blind-bake at 375°F with parchment and pie weights for 15 minutes, then remove weights and bake 8 to 10 minutes more until pale golden. Cool completely on a rack.
4. 4Meanwhile, roast the whole bell peppers under a broiler or over a gas flame until skins are blackened and blistered all over. Transfer to a bowl, cover, and steam 10 minutes; peel, seed, and cut into thin strips.
5. 5In a skillet over medium heat, warm the honey with lemon juice until fluid. Toss in the pepper strips, cornstarch, vanilla, and salt; cook 4 to 5 minutes, stirring, until the peppers soften and the syrup thickens to a glossy glaze. Cool to room temperature.
6. 6Whip mascarpone, heavy cream, and powdered sugar together until smooth and softly peaked; spread evenly over the cooled tart shell.
7. 7Arrange the glazed sweet pepper strips in overlapping concentric circles or a rustic pile over the cream. Drizzle any remaining honey syrup from the pan over the top.
8. 8Chill the tart 30 minutes to set. Just before serving, scatter fresh thyme leaves for a bright herbal note that plays against the honeyed peppers.