This is a lovely fruit tart that is easy to make, a combination of juicy fruits and delicious shortcrust pastry, enriched with mascarpone and flavoured with vanilla. Perfect as a summertime treat!
The recipe is adapted from Limoncello and Linen Water by Tessa Kiros.
Ingredients:
For a deep 26 cm baking tin:
150 g margarine or unsalted butter
210 g demerara sugar + 2 tbsp extra for sprinkling
2 eggs
1 tsp vanilla extract
1 x 7 g sachet baking soda + few drops of vinegar
150 g mascarpone
500 g plain flour
700 g assorted fruits of your choice (peaches, apricots, plums, nectarines, strawberries, blueberries, cherries, etc.), stoned, pitted and sliced.
powdered sugar for decoration
Method:
Melt the margarine or butter over a low heat, leave to cool slightly.
Beat the eggs and sugar together until pale and foamy.
Beat in the margarine, vanilla, mascarpone and baking soda, mixed with few drops of vinegar.
Gradually mix in the flour. The mixture should be very doughy but not sticky.
Refrigerate the dough for 1-2 hours.
When ready to assemble, preheat the oven to 180 C (160 C fan). Press the dough firmly onto the bottom and the sides of a greased baking tin.
Fill the pastry with the fruits and sprinkle with 2 reserved tbsp demerara sugar.
Bake for about 50 minutes or until the fruit looks lovely and jammy, trapped in a cage of golden pastry.
Remove from the oven to cool completely, unmold and sprinkle with some icing sugar.
Serve and enjoy!
Bon Appetit!
