Fresh Raspberry Cream Tart

• 1 cup all purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1/4 cup sugar
• 2 teaspoons grated orange peel
• 1 1/2 teaspoons vanilla extract
• 1/3 cup raspberry preserves
• 1 8-ounce container mascarpone 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

1. Preheat oven to 350F.
2. Butter 9-inch-diameter tart pan with removable bottom.
3. Whisk flour, cornstarch, baking powder and salt in bowl.
4. Using electric mixer, beat butter, sugar, orange peel, and vanilla in large bowl to blend.
5. Add flour mixture and beat until large clumps form.
6. Gather dough into ball; press over bottom and up sides of prepared tart pan.
7. Freeze crust 15 minutes.
8. Bake crust 10 minutes.
9. Remove from oven.
10. Using back of spoon, press sides to raise until even with top edge of pan.
11. Bake until golden brown, about 15 minutes longer.
12. Spread preserves over bottom of crust.
13. Bake 5 minutes.
14. Cool on rack.
15. Using electric mixer, beat mascarpone, cream, powdered sugar, orange peel, and both extracts in large bowl until peaks form, about 2 minutes.
16. Spread filling evenly in cooled crust.
17. Chill until firm, at least 2 hours and up to 1 day.
18. Arrange raspberries in concentric circles atop filling and serve.
19. Italian cream cheese available at Italian markets and many supermarkets.

flour, cornstarch, baking powder, salt, unsalted butter, sugar, vanilla, raspberry preserves, mascarpone cheese, chilled whipping cream, powdered sugar, vanilla, almond extract, fresh raspberries

Taken from www.epicurious.com/recipes/food/views/fresh-raspberry-cream-tart-106347 (may not work)