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1
To make the filling: In the bowl of a stand mixer combine the eggs and the sugar and beat on high speed until the mixture triples in volume.
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2
Beat in the flour and 2 teaspoons vanilla.
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3
Meanwhile heat the butter over medium-high heat until it browns.
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4
Beat the brown butter into the batter, being sure to scrape all of the browned butter bits from the bottom of the pan.
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5
Let the batter rest for about 20 min.
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6
To assemble the tart: Preheat oven to 400 degrees F.
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7
Using a rolling pin, roll the puff pastry out until it is large enough to fill a 10-inch removable bottom tart mold.
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8
Line the tart mold with the dough then dock or poke the dough with a fork in several spots.
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9
Place parchment paper on top of the dough and fill with the beans.
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10
Bake for about 10 to 12 minutes.
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11
Remove from the oven and let cool.
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12
Add the lemon zest to the brown butter batter.
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13
When the crust has cooled add the fruit and pour the brown butter batter over the top.
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14
Return to the oven and bake for about 20 minutes.
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15
The top should be slightly souffled and the inside will be set but still moist.
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16
Allow to cool to room temperature.
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17
Mix the mascarpone cheese with 2 teaspoons of vanilla extract.
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18
Dollop a spoonful of vanilla mascarpone on each slice of tart before serving.
