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    Honey-Glazed Peach Tart with Mascarpone

    Source of Recipe


    List of Ingredients

    Honey-Glazed Peach Tart with Mascarpone Cream

    1 cups King Arthur all-purpose flour
    3 Tbsp powdered sugar
    1/4 tsp salt
    1/2 cup (4 oz) chilled, unsalted butter, cut into -inch cubes
    3 1/2 Tbsp (about) ice water

    1/4 cup sugar
    3 Tbsp King Arthur all-purpose flour
    2 tsp lemon zest
    6 ripe, medium peaches, peeled, halved, pitted, cut into -inch thick slices (about 4 cups)
    2 Tbsp honey
    2 Tbsp (1 oz) chilled unsalted butter, cut into small pieces
    2 Tbsp sliced almonds
    2 Tbsp peach preserves, melted

    Mascarpone Cream
    1 cup chilled whipping cream
    6 Tbsp mascarpone cheese
    2 Tbsp sugar
    1/4 tsp vanilla extract

    For crust:

    Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour.

    Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour. Preheat oven to 400 F.

    Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. (Can be made one day ahead. Cool; wrap in plastic and store at room temperature.)

    For filling:

    Mix sugar, flour, and zest in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with preserves. Cool 15 minutes before serving. (Can be made 6 hours ahead. Store tart at room temperature.)

    For mascarpone cream:

    Using an electric mixer, beat cream, mascarpone, sugar, and vanilla in a large bowl until peaks form.

    To serve:

    Slice tart into 6 to 8 wedges and serve with dollops of mascarpone cream. Makes 6 to 8 servings

    Hawaiian Macaroon Bars


    3/4 cup sugar
    1/2 cup butter or margarine, at room temperature
    2 eggs, at room temperature
    1/3 cup flour
    1/3 cup milk
    2 Tbsp almond-flavored liqueur
    17 oz pkg (2 cups) shredded coconut, divided

    Preheat oven to 325 degrees F. Butter a 9-inch square pan. Beat sugar and butter with electric mixer until light and fluffy, 2-3 minutes. Beat in eggs, one at a time. Add flour, alternating with the milk and liqueur. Stir in 1.5 cups coconut. Spread batter in pan and sprinkle with remaining coconut. Bake 40-50 minutes until golden brown. Cool in pan before cutting.

    Makes 24 bars, 1x3-inches





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