About This Recipe
A golden tart base, creamy swirls of lemon and mascarpone, sun-kissed peaches, and bursts of red berries - this summer dessert is pure joy, finished with a balsamic touch.
Ingredients
At Oliviers&Co
1 tbsp Premium Balsamic Vinegar from Modena
3 tbsp Lemon Curd
1 tbsp Spanish Olive Oil
1 pinch of Flower of Salt from Ebro Delta
At the market
1/2 cup wheat flour
1/4 cup corn flour
1/2 stick of butter + 1-1/2 tbsp
1 egg yolk
1 tsp sugar
2 tbsp cold water
2 cups red fruits
2 peaches
1 tbsp brown sugar
1 cup mascarpone
1/2 cup whole cream
Directions
Put all the dry ingredients in a food processor, except brown sugar. Add the butter, the egg yolk and mix until you obtain a gritty mixture. Add the water and the balsamic vinegar. Pulse mix so that the dough forms a ball.
Roll it out into a rectangle using a rolling pin on a floured work surface and place it between two sheets of baking paper in the refrigerator for 1 hour.
Preheat oven to 350°F.
Place the dough rectangle on a baking tray, keeping the baking sheet underneath. Bake for 25 minutes, then set aside to cool.
Whisk the mascarpone with the whole cream. When the consistency looks a bit like whipped cream, add the olive oil and the lemon curd, mixing gently. Be careful to not mixing too much in order to obtain a "marble" effect.
Cut pitted peaches into quarters. In a frying pan, melt the tbsp of butter with the brown sugar and fry for 5 minutes on each side.
Cut strips of dough, spread the mascarpone cream and arrange the fruits.
Finish with a few drops of balsamic vinegar.