SUMMER FRUIT & MASCARPONE TART
Think of this summer fruit tart with whipped mascarpone as an oversized millefeuille. It's very easy to make, but impressive enough for a special gathering
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Serves 15-18
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Unroll 1 pastry sheet, but leave it on the parchment. Place it on a baking tray, dust with 2 tbsp icing sugar, then cover with another sheet of parchment and another baking tray. Pour baking beans into the tray to weigh it down, or use empty cans. Bake for 30 mins, then check if the pastry is golden all over. If not, return for another 5 mins or so. Repeat with the other pastry sheet (or cook both together if you have enough trays). Once out of the oven, trim the edges with a large, sharp knife. Leave to cool.
- Softly whip the mascarpone, cream, vanilla and remaining icing sugar, then transfer half to a disposable piping bag fitted with a 1.5cm round nozzle (or just snip off the corner). Pipe blobs of the mascarpone cream over the surface of one piece of pastry, right up to the edges. Top with half the fruit and dust with a little icing sugar.
- Top with the second piece of pastry, more mascarpone cream (refilling the bag when you need to), the remaining fruit, a dusting of icing sugar and, finally, some mint leaves. Use a serrated knife to cut through the layers without squashing the whole tart. Best served within an hour or two, but leftovers will keep for up to two days in the fridge.
Nutrition Facts : Calories 547 calories, Fat 46 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
HONEY GLAZED PEACH TART WITH MASCARPONE CREAM RECIPE - (4.5/5)
Provided by Dunjab
Number Of Ingredients 20
Steps:
- For crust: • Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. • Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour. • Preheat oven to 400°F. Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. DO AHEAD Can be made 1 day ahead. Cool; wrap in plastic and store at room temperature. Filling • Mix sugar, flour, and lemon peel in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with peach preserves. Cool 15 minutes before serving. DO AHEAD Can be made 6 hours ahead. Store tart at room temperature. Mascarpone Cream: • Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form. Slice tart into 6 wedges and serve with dollops of mascarpone cream.
HONEY-GLAZED PEACH TART WITH MASCARPONE CREAM
From Bon Appétit, August 2003 - Enter the tart - light, delicate, and fresh. This recipe tastes like summer on a plate - the peaches are front and foremost, lightly highlighted with a drizzle of honey, a pat of butter, and a sprinkle of almonds. Top it with some whipped mascarpone, and you've just made some humble peaches very happy.
Provided by LilPinkieJ
Categories Tarts
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- For crust:.
- Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch diamter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour.
- Preheat oven to 400°F Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. Can be made 1 day ahead - cool, wrap in plastic and store at room temperature.
- For filling:.
- Mix sugar, flour, and lemon peel in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with peach preserves. Cool 15 minutes before serving. Can be made 6 hours ahead - store tart at room temperature.
- For mascarpone cream:.
- Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form.
- Slice tart and serve with dollops of mascarpone cream.
Nutrition Facts : Calories 587.5, Fat 35.4, SaturatedFat 21.4, Cholesterol 105.2, Sodium 117.9, Carbohydrate 64.5, Fiber 2.8, Sugar 33.9, Protein 6
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