Peach and Blueberry Almond Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Phyllo Dough, 8 sheet (enough to make 4 layers)Butter, 1 stick (melted)Sugar, 1 TblEgg, 1 (lightly beaten)Mascarpone Cheese, 8 ozAlmonds, 4 Tbl (ground)Peaches, fresh, 4 (pitted and sliced)Blueberries, fresh, 1 pintDark Brown Sugar, 1 Tbl (unpacked)
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.
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.
Nutritional Info 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
Member Reviews