For the Crust:
1 ½ cups flour
1 teaspoon sugar
1 stick cold unsalted butter (8 tablespoons), cut into small pieces
¼ cup chilled white wine
For the Filling:
8 ounces mascarpone, room temperature
¼ cup sugar
2 cups fresh raspberries
1 egg, lightly beaten with 1 teaspoon of water added
2 tablespoons sugar
Preheat oven to 400 degrees F.
Place the flour, sugar, and salt in the bowl of a food processor, pulse to combine. Add the butter, pulse until broken into small pieces. Add the wine, pulse until mixture comes together into a ball of dough. Press dough together into a disc, wrap in plastic, chill for 1 hour.
In a medium mixing bowl stir sugar and mascarpone together until smooth. Stir in fruit.
Roll out dough onto floured surface. Cut into 3-inch squares. Place a teaspoon of fruit mixture in center and fold into a triangle. Press edges together with fork tines. Brush each lightly with egg, make a small slit in the top. Sprinkle sugar on top. Place on a parchment-lined sheet pan. Re-roll leftover dough to make more. Bake in 400 degree oven for 20 minutes or until golden. Makes about 1 dozen.