Friday, June 20, 2014


oh, we love this time of the year with all these summer fruits, make a raspberry tart with mascarpone cream.  images: frances janish and john dummer, recipe: paul lowe. posted by leonoor & nathalie
175 g plain flour
2 tablespoons sugar
113 g butter, in pieces
1 egg
1 tablespoon cold water
450 g mascarpone
100 g light brown sugar
1/2 teaspoon vanilla extract
550 g raspberries
icing sugar, for dusting
start with the crust, preheat the over to 180 ºc.
place flour, sugar and butter in a food processor and process until it looks like breadcrumbs.
add the egg and cold water and process until combined.
wrap in plastic and refrigerate for 1 hour.
take it out and press the dough into a greased 22cm pie tin, or you can also use smaller portion size tins, they look so cute.
trim the edges with a knife and prick the base with a fork.
bake until golden, let it cool on a wire rack.
mix together mascarpone, sugar and vanilla, fill the pie.
sprinkle with raspberries and dust with icing sugar.
serves 6

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