Name: Sweetened Mascarpone Tart with Fresh Raspberries and Raspberry Sauce
Yield: 8
Ingredients: Pastry; 1-1/4 cup all-purpose flour; 6 tbsp unsalted butter, chilled; 2 tbsp vegetable shortening, chilled; Large pinch salt; 1/2 tsp granulated sugar; 3 tbsp ice cold water; Filling; 1-1/2 cups mascarpone cheese, about 3/4 lb; 3 tbsp powdered sugar; Up to 1/2 cup very cold heavy cream; Topping; 2 cups fresh raspberries, rinsed and patted dry, or any combination of fresh fruit, peeled and sliced if appropriate; 1/3 cup red currant jelly or seedless raspberry, melted over low heat; Raspberry Sauce; 1 (10 oz) package frozen raspberries in syrup, thawed or 2-1/2 cups fresh raspberries (if using fresh berries, increase sugar to 1/4 cup); 2 tbsp sugar, or to taste; 1 tsp freshly squeezed lemon juice, or to taste.