Sum­mer fruit & mas­car­pone tart

BBC Good Food - - Inside -

Think of this tart as an over­sized mille­feuille, the clas­sic French pas­try of a ‘thou­sand lay­ers’. Bak­ing the puff pas­try be­tween two bak­ing sheets com­pacts the lay­ers whilst mak­ing them more dis­tinct – flaky, brit­tle and to­tally de­li­cious. It’s very easy to make, but im­pres­sive enough for a spe­cial gath­er­ing. Cut­ting it will be the only tricky part –for this use a small ser­rated knife.

SERVES 15-18 PREP 30 mins COOK 30 mins V 2 x 320g ready-rolled all-but­ter puff pas­try

100g ic­ing sugar

750g tub mas­car­pone

600ml dou­ble cream

2 tsp vanilla ex­tract

200g rasp­ber­ries, a few halved

200g black­ber­ries, a few halved

1 large mango, peeled and thinly sliced

6 nec­tarines or peaches, or a mix­ture, sliced

4 pas­sion fruits (look for ones with crinkly skin, this means they’re ripe), halved, seeds and pulp scooped out hand­ful small mint leaves 1 Heat oven to 200C/180C fan/gas 6. Un­roll 1 pas­try sheet, but leave it on the parch­ment. Place it on a bak­ing tray, dust with 2 tbsp ic­ing sugar, then cover with an­other sheet of parch­ment and an­other bak­ing tray. Pour bak­ing beans into the tray to weigh it down, or use empty cans. Bake for 30 mins, then check if the pas­try is golden all over. If not, re­turn for an­other 5 mins or so. Re­peat with the other pas­try sheet (or cook both to­gether if you have enough trays). Once out of the oven, trim the edges with a large, sharp knife. Leave to cool. 2 Softly whip the mas­car­pone, cream, vanilla and re­main­ing ic­ing sugar, then trans­fer half to a dis­pos­able pip­ing bag fit­ted with a 1.5cm round noz­zle (or just snip off the cor­ner). Pipe blobs of the mas­car­pone cream over the sur­face of one piece of pas­try, right up to the edges. Top with half the fruit and dust with a lit­tle ic­ing sugar. 3 Top with the se­cond piece of pas­try, more mas­car­pone cream (re­fill­ing the bag when you need to), the re­main­ing fruit, a dust­ing of ic­ing sugar and, fi­nally, some mint leaves. Use a ser­rated knife to cut through the lay­ers with­out squash­ing the whole tart. Best served within an hour or two, but left­overs will keep for up to two days in the fridge.

GOOD TO KNOW vit c • 1 of 5-a-day

PER SERV­ING 547 kcals • fat 46g • sat­u­rates 30g • carbs 26g • sug­ars 15g • fi­bre 3g • pro­tein 5g • salt 0.2g

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