Sicilian peach and mascarpone tart
SERVES 8
Preparation 50 minutes plus 1 hour 30 minutes chilling
Cooking 20 minutes
150g plain white or ‘00’ Italian flour, plus extra for dusting
55g icing sugar
3 tbsp ground almonds
½ tsp baking powder
pinch of salt
115g unsalted butter, chilled
1 egg, beaten
for the filling
225g mascarpone
55g icing sugar
finely grated zest of 1 unwaxed orange
1 tsp pure vanilla extract
125ml double cream
4 large ripe peaches
3 tbsp apricot conserve
To make the pastry, mix the flour, icing sugar, almonds, baking powder and salt together in a large bowl. Dice the butter, add to the flour and rub it in until the mixture resembles fine breadcrumbs. Make a well in the centre. Add the egg and gradually work in the flour from the edges, mixing to form a smooth dough.
On a lightly floured surface, roll out the pastry and use to line a greased 24cm loose-bottomed flan tin. Roll the rolling pin over the edges of the tin to remove any excess pastry. With a fork, prick the base all over. Cover and chill in the fridge for 30 minutes.
Preheat the oven to 190ºC/Gas Mark 5.
Line the pastry case with greaseproof paper and weigh down with baking beans. Blind-bake for 15 minutes, until the sides are crisp. Remove the lining and beans and return to the oven for 5 minutes, until golden brown. Trim the edges and leave to cool.
To make the filling, mix the mascarpone, icing sugar, orange zest and vanilla extract in a bowl. Whip the cream until it holds its shape, then fold into the mascarpone mixture.
Peel, stone and thinly slice the peaches. Spread the filling mixture in the pastry case and top with the peach slices. Melt the apricot conserve and brush over the peach slices to glaze. Chill, covered, in the fridge for 1 hour before serving.
Back to recipe index
