Photo: Honey Apple and Nectarine Tart with Whipped Mascarpone Recipe
Ingredients
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- Flour, for dusting
- 1 small Golden Delicious apple, peeled, halved, cored, thinly sliced
- 1 small nectarine, halved and thinly sliced
- 2 tablespoons unsalted butter, melted
- 4 teaspoons sugar
- 4 teaspoons honey
- 1 cup mascarpone cheese
- 1 teaspoon orange liqueur
Directions
Line 1 large baking sheet with parchment paper. Place the sheet of puff pastry on a floured surface and cut into 4 even squares. Separate the squares and leave some room between them on the baking sheet. Create a border around the inside of each square by scoring about 1/2-inch around the inside the square. Prick the dough inside the small square. Cover and refrigerate at least 30 minutes and up to 1 day.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400 degrees F.
On each pastry square, overlap slices of apple and nectarine, within the border.
Brush fruit on each tart, with melted butter and sprinkle with 1 teaspoon sugar.
Bake tarts until pastry is golden and apples are tender, about 20 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 5 minutes. Serve warm or at room temperature.
While tarts are cooling, whisk mascarpone with orange liqueur. Top each cooled tart with a dollop of flavored mascarpone.
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By cupcake absolute
Near Yorktown,VA.
on September 26, 2011
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Mascarpone Cheese is as difficult to locate Now as Creme Fraiche was about 10 years ago.Whipped Cream/Vanilla Ice Cream are both great "stand ins".Orange Juice reduction is good for those of Us who shun alcohols.Zest Orange prior to "juicing" gives a "punch" like no extract could ever do.A lovely waft of divine scents from both fruits emit from Oven.Any way the base is chosen;Graham crumbs,Pastry dough Or Puff pastry This Is a Fabulous Dessert.
By Otabenga
WASHINGTON, DC
on August 12, 2010
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I didn't make Danny's exact recipe because I didn't use puff pastry. However the results will be just as delicious if you use regular old pie dough. I always have scraps of pie dough left over after my latest pie endeavor that accumulate in the freezer, so when peach season arrived this year, I knew just what I wanted to make. This recipe couldn't be easier: I didn't bother to peel the fruit, but just sliced, assembled, and baked. What could be easier than brushing melted butter and sprinkling with sugar? I cooked mine about 25 minutes and couldn't have been more pleased with the result. Plain old whipped cream was just fine in a pinch instead of the liqueur flavored mascarpone. This one is about technique not the recipe, so thanks for the lesson, Rescue Chef! I wish you were still in the lineup!
By camille_12167816
aptos, 43
on September 22, 2009
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this calls for refrigerating for at least 30 min. "Cover and refrigerate at least 30 minutes and up to 1 day. " the prep time is misleading.
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