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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 457.9
  • Total Fat: 33.2 g
  • Cholesterol: 117.6 mg
  • Sodium: 358.3 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 7.6 g

View full nutritional breakdown of Peach and Blueberry Almond Tart calories by ingredient
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Peach and Blueberry Almond Tart

Submitted by: KES304

Introduction

A fail-safe pudding, that's straight forward to make - and doesn't involve rolling out pastry. The fruit just gets on with the work as it bakes, creating a wonderful soft almond and bistered fruit filling, oozing nectarlike juice. A fail-safe pudding, that's straight forward to make - and doesn't involve rolling out pastry. The fruit just gets on with the work as it bakes, creating a wonderful soft almond and bistered fruit filling, oozing nectarlike juice.
Number of Servings: 6

Ingredients

    Phyllo Dough, 8 sheet (enough to make 4 layers)
    Butter, 1 stick (melted)
    Sugar, 1 Tbl
    Egg, 1 (lightly beaten)
    Mascarpone Cheese, 8 oz
    Almonds, 4 Tbl (ground)
    Peaches, fresh, 4 (pitted and sliced)
    Blueberries, fresh, 1 pint
    Dark Brown Sugar, 1 Tbl (unpacked)

Directions

1. Grease 14 x 4 " rectangular or 8 1/2" circular pie pan and line with a single layer of phyllo pastry (about two overlapping sheets). Trim pastry leaving about 1/2" sticking up above the pan's rim. Brush with melted butter and line with another two sheets of pastry. Repeat until all the pastry has been used and you have four layers.
2. Beat the sugar and egg in a bowl, then beat in the mascarpone and almonds. Spread over the base of the tart.
3. Arrange the fruit all over the mascarpone until the pie shell is full. Sprinkle with brown sugar and brush more butter over the pastry and fruit.
4. Put on baking tray and bake on middle shelf of oven preheated to 400 degrees for about 35 mins (until golden brown).

Serves six.

Number of Servings: 6

Recipe submitted by SparkPeople user KES304.






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