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. 





Average: 4 (9 votes)


  • Flaky pastry (such as  this recipe)
  • 1 cup (225g) mascarpone
  • ¼ cup sugar
  • 12 mint leaves, torn
  • ¼ cup sliced almonds, toasted
  • 6 large peaches, peeled, pitted, sliced into eighths
  • 4 tbsp unsalted butter, in pieces

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat the oven to 190°C.

2. 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.

3. 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.