Grilled Stone Fruit Tarts with Mascarpone


4 serves
45 minutes


Check out Adam Swanson’s tarts recipe with a toasted almond, mascarpone and vincotto topping. First aired on Open Homes Australia Season 2 on 15/12/18.




250g Mascarpone
1/2 cup flaked almonds
2 Tbsp honey
4 nectarines
1 Tbsp olive oil
2 Tbsp sugar
1 frozen sheet of puff pastry (at room temperature)
4 sprigs thyme
50ml vincotto


1 Pre-heat oven to 200C.
2 Mix together half of the almonds and mascarpone with all of the honey together in bowl. Set aside.
3 Cut stone fruit into halves and remove the seed. Rub olive oil over the flesh of fruit and sprinkle with sugar.
4 Place fruit, flesh side down and grill for 3 to 4 minutes or until nice griddle lines appear on fruit. Whilst fruit is grilling add remaining almonds to toast in the pan.
5 Cut pastry into halves and then quarters. Line a baking tray with non stick paper and evenly spread out the 4 pieces of pastry. Place 2 halves of each fruit into the middle of each pastry square and fold the edges around the fruit. Top with a couple sprigs of thyme. Repeat process until pastry squares are ready to be baked.
6 Bake for 15 to 20 minutes or until pastry is golden brown. Remove from oven, and allow to cool for 5 minutes.
7 Serve with toasted almonds, a dollop of mascarpone and a drizzle of vincotto over the top of each tart.

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