Vanilla Bean and Raspberry Tart

Ingredients:

-Crust:

• 2 1/2 cups all-purpose flour
• 1/2 cups sugar
• 1/4 teaspoon salt
• grated peel of medium lemon
• 1 vanilla bean, split and seeds scraped
• 1 cup cold butter, cut into small pieces
• 3 egg yolks
• 1/4 cup limoncello*

*lemon juice can be substituted.

Filling:

• 1 cup mascarpone cheese, softenened
• 1/2 cup whipping cream
• 3 tablespoons limoncello
• 3 tablespoons sugar
• grated peel of 1 medium lemon
• 1 vanilla bean, split and seeds scraped

Topping:

• 2 pints of raspberries
• 1/4 cup raspberry jelly

To Make:

Crust:

• In large bowl, mix flour, 1/2 sugar, salt, lemon peel, and vanilla bean seeds.
• Beat in butter with electric mixer on medium speed until mixture looks like small peas.
• In small bowl, beat egg yolks and limoncello with whisk.
• Slowly beat egg mixture into butter mixture. Turn off mixer as soon as dough comes together.
• Roll into a ball, wrap in plastic wrap.
• Refrigerate 1 hour.
• Heat oven to 425 degrees.
• On lightly-floured surface, roll dough into circle big enough to fit in 9-inch tart pan. Place in ungreased pan.
• Bake about 20 minutes or until crust is golden brown.
• Cool completely.

Filling:

• In large bowl, beat mascarpone, cream, limoncello, sugar, lemon peel, and vanilla bean seeds with electric mixer on medium speed until soft peaks form.

Topping:

• Spread filling in cooled crust.
• Arrange raspberries on top.
• Melt jelly in small microwaveable bowl uncovered in 20-second intervals until completely melted.
• Brush jelly over raspberries with pastry brush.