Peach, Pecan & Mascarpone Tart

Name: Peach, Pecan & Mascarpone Tart
Ingredients: 2 ripe peaches, thinly sliced; a handful of blueberries or raspberries; 10 Medjool dates, pitted and roughly chopped; 1 cup pecan halves or pieces, toasted; 1 cup almond meal (ground almonds); 2 tsp. butter or coconut oil; pinch cinnamon; pinch salt; 1 cup (1 tub) Mascarpone; 3-4 Tbsp. cream; 2 tsp. honey or maple syrup; a few drops of vanilla

AuthorJulie

Yields1 Serving

2 ripe peaches, thinly sliced

a handful of blueberries or raspberries

Crust

10 Medjool dates, pitted and roughly chopped

1 cup pecan halves or pieces, toasted

1 cup almond meal (ground almonds)

2 tsp. butter or coconut oil

pinch cinnamon

pinch salt

Filling

1 cup (1 tub) Mascarpone

3-4 Tbsp. cream

2 tsp. honey or maple syrup

a few drops of vanilla

In the bowl of a food processor, pulse the dates, pecans, almonds, butter, cinnamon and salt until well blended and sticky; alternatively, chop the dates and pecans finely, then mix with the ground almonds, butter, cinnamon and salt until you have a mixture that will hold together when squeezed in your fingers. Press into the bottom of a 9-inch pan.

In a medium bowl, beat the Mascarpone, cream, honey and vanilla until creamy and smooth; spread over the base. Top with sliced peaches and a handful of berries, and chill for half an hour or so if you have time - otherwise it can be served immediately.

Categorydessert, pie