Italian Fruit Tart with Mascarpone in the Cream Patisserie and Pistachios on Top
We have been making a few fruit tarts instead of the more usual galettes of late. This time to get farther from the French and more toward the Italians we put a small tub of mascarpone in the French Cream Patisserie and we added some lemon zest and vanilla to it too.
We kept the half and half almond and AP crust but upped the butter to 4/5th of a stick, cut the egg out completely and added some vanilla to it too. We like the no egg version much better. it isn’t as sturdy but it is much lighter. With half ground almonds you don’t need any extra almond extract either.
We didn’t cook the Cream Patisserie as long this time to thicken it up as much because we knew the cold mascarpone would be whisked in later to thicken it up and we wanted it to spread easy plus we know this was going to bake at 350 F for 45 minutes to set it really firm eventually. It came out like a light Italian cheesecake filling so it wasn’t as eggy or sweet either.
Don't make fun of my basil flour decorations.
The fruits were one each: black plums, Bartlett pears, Fuji apple, a stone free yellow peach and half of a nectarine all sliced thin. We marinated the sliced fruit with some sugar and some warm spices including ginger, cinnamon, nutmeg, allspice and mace.
Unglazed and no pistachios so you can see the cream. cheese filling.
We par baked the shell for 20 minutes to get it golden and let it cool before the cream/ cheese filling went in. The fruits were arranged on top and the blue berries added at the last minute. I would have rather used strawberries for some color but we were out – no worries.
Shrimp and grilled veg taco with cabbage on top - no sauces yet:-)
We reserved the marinating liquid that came out of the fruits to glaze the tart after baking and stick the pistachios to the top of it. An un-glazed tart looks unfinished and naked. Once it cools we will put it in the fridge to get cold. You can also not bake this tart if you prefer it that way and your fruits are ripe. I prefer a baked one for extra flavor.
Chicken stir fry
Grilled salmon dinner
Green Chili Pork Enchilada
Will have to let you know what it tastes like after dinner tonight but it sure smelled nice near the end of baking. This is one fine tasting tart. It is actually better the next day with a basil sprig;-) The fruits a great but the mascarpone filling is to die for. A bit of pistachio crunch, with the basil flower savory mixed with the sweet is a typical Italian paring. Everyone seems to want seconds for some reason!
Lucy reminds us to eat a peach and blueberry loaded salad before the dessert if we want to be around long enough to have more dessert😊 Plus a Monsoon Arizona Sunset.