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Peach, Pecan & Mascarpone Tart

Yields1 Serving

 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

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.