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Folded fruit tart with mascarpone recipe
- Cuisine: Italian
- Serves 6
I first learned to make folded piecrusts long ago from a Paula Wolfert cookbook. On a baking tray, you spread the crust, pile the filling in the middle, and then loosely flap the edges toward the center, forming a rustic tart with a spontaneous look. Florio Malvasia delle Lipari, made by Duca di Salaparuta, will provide the right accent for the tastes of almonds and peaches.
Ingredients
Flaky pastry1 cup (225g) mascarpone
1/4 cup sugar
12 mint leaves, torn
1/4 cup sliced almonds, toasted
6 large peaches, peeled, pitted, sliced into eighths
4 tbsp unsalted butter, in pieces
Preparation
Preheat the oven to 190°C.On a generously floured surface, roll out the crust 7cm larger in diameter than you normally do for a pie plate. Flip it over the rolling pin, and slide it onto a baking paper-lined baking tray.
In a large bowl, combine the mascarpone, sugar, mint, and almonds. Fold the peaches in very gently. Pile the mixture into the center of the pastry, dot the peaches with butter, and flop the edges of the crust over, pressing them down a bit into the fruit. Don’t seal the top—leave a 10- or 12-centimetre hole. Bake for about 20 minutes or until the pastry is golden and the peaches have softened.
If you enjoyed this Folded fruit tart with mascarpone recipe then browse more Italian recipes, pizza, pie and tart recipes, dessert recipes, fruit recipes and our most popular hainanese chicken rice recipe.
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What rice for what dish
Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and have tend to cling together more than long grain. Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.
Glossary
Pecorino
Italian sheep's milk cheeses, of which Romano is the best known. Mostly used for grating.
