|Recipe Title: Fruit Tart with Mascarpone|
Contributed by: TwinLakesChef
List of Ingredients
1 1/4 cups all-purpose flour
3 Tbsp granulated sugar
1/4 tsp salt
7 T unsalted cold butter, cut into 1/2-inch pieces
1 large egg yolk
Â½ tsp vanilla
Â½ tsp fresh lemon juice
3 Tbsp cold water
4-6 cups pitted, peeled & sliced peaches
1/3 cup granulated sugar
16 oz mascarpone (2 cups)
Â¼ cup confectioners sugar
1 tsp. fresh lemon juice
Â½ tsp grated lemon zest
Â¾ tsp vanilla
EQUIPMENT: a 10-inch fluted tart pan with removable bottom
In the work bowl of a food processor, add the flour, sugar, salt. Pulse a couple of times to thoroughly mix. Add the pieces of cold butter and pulse just until mixture resembles coarse meal with some roughly pea-size butter lumps.
Beat together yolk, vanilla, lemon juice, and water with a small whisk or fork. Poise the mixture over the feed tube of the food processor; simultaneously turn on the processor and pour the mixture through the feed tube. The mixture comes together and a dough forms almost instantly.
Turn out onto a piece of plastic wrap. Knead 3-4 times to shape it into a ball. Wrap it tightly and put in the refrigerator until ready to use.
Press into a 5-inch disk. You can roll out the pastry with a rolling and and then work it into the pan. Alternatively, place the dough in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan.
Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
Preheat oven to 375Â°F with rack in middle.
Bake until side is set and edge is pale golden, about 20 minutes.
Cool in pan, about 45 minutes.
Stir together peaches and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. You may like to add a few tablespoons of Amaretto licquer. Strain in a strainer and reserve the juices.
Boil the juices until reduced to about Â¼ cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
4Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff. This takes very little mixing and if you overmix it will not remain creamy in texture.
ASSEMBLE TART Spread mascarpone mixture evenly in cooled tart shell, then top with peaches. Drizzle the glaze over the fruit.
Tart shell can be baked 1 day ahead and kept at room temperature. Entire tart can be assembled several hours ahead of time. If refrigerated for a couple of days, the pastry will get soggy.
At serving time the tart can be garnished with sweetened whipping cream which has been flavored with Amaretto. Sliced toasted almonds make a nice garnish as do Amarettini cookies if available in your area.
Cooking Time & Temperature
|For Pastry: 375 degees F. 20 minutes|
Number of Servings: 8 Servings
General Cooking/Prep Method
Extra Features of Recipe
Tested & Approved Recipe