Apple Tart with Mascarpone

Apple Tart with Mascarpone (Russell Steven Powell)


3/4 c flour

1/4 c whole wheat flour

1/2 c butter, softened

1 egg

1/4 c sugar

1/2 t almond extract


1 egg

1/4 c sugar

1-1/2 c mascarpone cheese

zest from 1 lemon

2 T peach or apricot jam

2 medium New England apples, cored and sliced (about 2 cups), such as Paula Red or Pristine

Preheat oven to 350°F.

In medium bowl, combine pastry ingredients. Form into a ball, adding flour if necessary.

Roll out dough and place in a 9” pie plate. Prick the bottom with a fork in several places and bake for 10 minutes. Cool slightly.

In large bowl, mix mascarpone, egg, lemon zest, and sugar.

Spread jam over pastry.

Spread half of mascarpone filling on pastry, then arrange apple slices on top.

Spread remaining filling over apples.

Bake for about 55-60 minutes, until golden brown on top and apples are soft. Cool before serving.