Peach Raspberry Mascarpone Tart - Vegetarian
The Peach Raspberry Mascarpone Tart brings together the delightful flavors of summer in a visually stunning and refreshing dessert. With a buttery, golden crust as its base, this tart is filled with a creamy mascarpone layer, topped with vibrant slices of peaches and raspberries, and then given a glossy finish with warmed apricot jam.
Ingrédients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 2 tablespoons granulated sugar
- 1/4 cup ice water
- 1/2 cup mascarpone cheese
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 large peaches, thinly sliced
- 1/2 cup fresh raspberries
- 2 tablespoons apricot jam, warmed
Instructions
- In a food processor, combine flour, salt, and sugar. Add the butter and pulse until the mixture resembles coarse crumbs.
- Add the ice water, one tablespoon at a time, until the dough starts to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch tart pan. Trim the excess dough.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the weights and parchment paper, and bake for an additional 10 minutes or until golden brown. Let cool completely.
- In a bowl, combine the mascarpone cheese, honey, and vanilla extract. Spread the mascarpone mixture evenly over the cooled tart shell.
- Arrange the peach slices and raspberries on top of the mascarpone layer.
- Brush the warmed apricot jam over the fruit to give it a shiny finish and to preserve freshness.
- Chill the tart in the refrigerator for at least 1 hour before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 32g | Protéines: 4g | Fat: 20g | Sucre: 15g
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