Mascarpone tart with boozy peaches recipe | delicious. magazine

Ingredients

• For the mascarpone
• 500ml double cream, plus an extra splash
• Finely grated zest 1 lemon and 1 tbsp juice
• 25g icing sugar
• For the rough puff pastry
• 250g plain flour, plus extra for dusting
• 1 tbsp caster sugar, plus extra to sprinkle
• ½ tsp salt
• 180g unsalted butter, wrapped in foil and frozen for 1 hour
• 6 tbsp ice-cold water
• 1 medium free-range egg, lightly beaten
• For the peaches
• 200ml vin santo (or other sweet wine)
• 1 vanilla pod, split lengthways
• 15g caster sugar
• 1 star anise
• 1 cinnamon stick
• 3 fresh lemon thyme sprigs, plus a few extra sprigs to serve
• 5 ripe peaches, cut into 1cm slices
• You’ll also need…
• Sugar thermometer or digital probe thermometer; 2 squares of muslin