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Crostata di Pesche e Mascarpone
Peach and Mascarpone Tart
(Crostata di Pesche e Mascarpone)
 
 
Ingredients:

For the Pastry:
5 oz (150 grams) plain white flour
2 oz (50 grams) icing sugar
3 tablespoons (45 ml) ground almonds
1/2 teaspoon (2.5 ml) baking powder
Pinch of salt
4 oz (125 grams) chilled unsalted butter
1 egg, beaten

For the Filling:
8 oz (250 grams) mascarpone cheese
2 oz (50 grams) icing sugar
Grated zest of 1 orange
1 teaspoon (5 ml) vanilla extract
4 fl oz (125 grams) heavy or double cream
4 large, ripe peaches
3 tablespoons (45 ml) apricot preserve

Directions:

Prepare the Pastry:
Mix together the flour, icing sugar, almonds, baking powder and salt in a large bowl.

Rub in the butter until the mixture resembles fine breadcrumbs.

Add the egg and mix to form a smooth dough.

On a lightly floured surface, roll out the dough and use to line a 9.5 inch (24 cm) loose-bottomed tin.

Chill in the fridge for 30 minutes.

Preheat the oven to 350 F. (180 C.).

Line the pastry case with greaseproof paper and weigh down with a heavy canned object.

Bake in the oven for 15-20 minutes until the sides of the pastry are crisp.

Remove the lining and canned object and return to the oven for a further 5 minutes until golden brown. Leave to cool.

Prepare the Filling:
Mix the mascarpone cheese, icing sugar, orange zest and vanilla extract in a bowl.

Whip the cream until it just holds its shape, then fold into the mascarpone cheese mixture.

Peel, stone and thinly slice the peaches.

Spread the filling mixture in the pastry case and top with peach slices.

Melt the apricot conserve and brush over the peach slices to glaze.

Chill in the fridge for 1 hour before serving. Serves 8.
 
That's it!
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