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August 17, 2016

White Peach and Almond Mascarpone Tart

1 - 9" pie crust
1 - 7oz box Almond Paste
8 oz Mascarpone
1/4 cup sugar
1 large egg
1/2 tsp almond extract
pinch of kosher salt
2 large white peaches, pit removed and cut into thin slices
1/4 cup brown sugar
1/2 tsp fresh ground nutmeg

Preheat oven to 375
Roll out pie crust in tart pan, pressing into bottom and sides
Roll out the almond paste into a circle big enough to line the bottom of the tart pan. Lay it over the pie crust and gently press into the pie crust.
Beat mascarpone, sugar, egg, almond extract and salt until light and fluffy and spoon evenly into tart pan.
In a bowl, toss together the peches with the brown sugar and nutmeg.
Layer the peach slices over the cheese mixture, drizzle any remaining juices over the fruit
Bake 45 mn or until the center is set and slightly puffed.
Set on wire rack to cool
Serve room temperature or chilled.

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