Sprinkle remaining flour on a flat work surface.Wrap ball in parchment or waxed paper and chill 1 to 2 hours. Using a pastry cutter or fork, cut in the shortening until crumbly. In a large mixing bowl, sift together 2 cups flour, sugar, baking powder and salt.Place in oven and allow to bake until mixture starts to bubble, about 10-15 minutes. Whisk together the water and sugar in a non greased 13x9 inch glass baking dish. This recipe was shared on Weekend Potluck Sweet Little Bluebird.Ĭheck out this site for the most awesome recipes. HERE is the link to the Cranberry Orange Cobbler Roll. HERE is the link to the Rustic Blueberry Cobbler Roll.
Remove from oven, allow to cool about 10 minutes, then drizzle mascarpone glaze. The peaches that leak out of the rolls flavor the syrup with a light peach flavor and is delicious. The roll does not have to look perfect, it turns out gorgeous when baked.īake until crust is light golden brown and syrup mixture is bubbly. I place each slice on a small spatula and lay into the syrup mixture. Roll dough up, jelly roll style and cut into 1 inch slices. Spread mascarpone cheese with offset spatula. Roll out chilled dough into rectangle 12×8 inches. Peel the peaches, place in a bowl, and sprinkle with cinnamon. At serving, dollop the mascarpone topping onto the tart as desired.Whisk together sugar and water in a baking dish.In a stand mixer or with an electric hand held mixer, mix the whipping cream, vanilla and mascarpone cheese together until peaks are formed.Remove from heat and cool to room temperature.Brush on the remaining jam over the fruit. When the crust is baked, cool to hande-able temperature, arrange the peach and pepper slices in an overlapping pattern you like in the tart pan.Mix until all the slices are evenly coated. Mix the peaches and peppers pieces together in a bowl and add about 2 Tablespoons warmed pepper jam.Slice the pepper into thin 1/4 inch strips and cut as needed to fit into the tart pan.Cut the peaches into 1/4 to 1/2 inch thick sections.(Keep adding flour until the dough is a bit crumbly.) Combine the crust ingredients in a medium bowl.I’m sure some grocery store would carry pepper jam. By the time it was all baked the heat was just a memory, but the flavor is excellent! I loved the way my homemade pepper jam pulled the sweet and hot together. This tart would taste great with any apricot, pineapple, cherry, peach or other sweet fruit jam.
#Mascarpone peach tart full
Go with something more full bodied, with a bit of heat for the best result. Their flavor is going the wrong direction for this tart. Don’t like heat? Use a milder roasting pepper. Like hot peppers? They will be great in this.
PEACH PEPPER TART WITH MASCARPONE CREAM RECIPE NOTES:Īs in all homemade recipes adjust the proportions as you wish. They offer a really robust pepper flavor that works wonderfully with peaches. As they cook the peppers loose heat and get sweet. The peppers I used are similar to Pasilla peppers, or a good roasting pepper. Look how pretty they are with their skins all gleaming from the glaze. Make the mascarpone cream and refrigerate until ready to serve the tart. Brush the Entire tart top with the remaining jam and bake Coat the pieces in pepper jam and arrange them in the baked crust. Look closely and you’ll see the tiny bits of pepper from the jam I used. The color and textures displayed in this recipe are so enticing.
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