Peach & Mascarpone Tart
by Elinor Klivans
Mascarpone is a light, creamy cheese that pairs wonderfully with all kinds of fruit. This tart is topped with peaches, but blueberries or apricots would also look pretty.
Yields one 11-inch tart
To learn more, read the article:
A Tender Tart Crust You Can Trust
1 cup chilled mascarpone
1/2 cup confectioners’ sugar
1 tsp. grated orange zest
1/2 cup chilled heavy cream
1 tsp. vanilla extract
6 large peaches, pitted, peeled if desired, and sliced 1/4 inch thick
1/4 cup apricot jam, warmed over medium heat until liquefied
1 No-Fail Butter Tart Crust, baked and cooled
In a medium bowl, mix the mascarpone and confectioners’ sugar and stir until smooth. Add the orange zest and vanilla extract. Whip the cream until soft peaks appear and fold it into the mascarpone mixture. Spread the mixture into the tart crust. Top with the peach slices. Brush the peaches with the liquefied apricot jam to glaze. Refrigerate the tart at least 1 hour or overnight before serving.
nutrition information (per serving):
Size
:
based on twelve servings of filled tart;
Calories
(kcal):
430;
Fat
(g):
31;
Fat Calories
(kcal):
270;
Saturated Fat
(g):
19;
Protein
(g):
6;
Monounsaturated Fat
(g):
7;
Carbohydrates
(g):
35;
Polyunsaturated Fat
(g):
3;
Sodium
(mg):
75;
Cholesterol
(mg):
100;
Fiber
(g):
2;
photo: Ben Fink
From Fine Cooking 21
, pp. 57
July 1, 1997
