Peach Tart Recipe with Almond and Mascarpone | olivemagazine

Ingredients

• 125g butter softened
• 150g golden caster sugar
• 200g ground almonds
• 50g self-raising flour
• 1 orange zested and juiced
• 2 tbsp Disaronno liqueur
• 1 large egg plus 1 egg white leftover from the pastry
• 3 ripe peaches stoned and cut into quarters
• 250g tub mascarpone
• 300g Greek yoghurt
• 150g icing sugar
• to glaze (optional) peach jam
• 250g plain flour plus extra for dusting
• 120g butter chilled and diced
• 100g icing sugar
• 2 egg yolks plus 1 white to seal the pastry case
• 1-2 tbsp (rest goes in the filling) orange juice