Hi and thank you for visiting my blog. My name is Tina, I am 42 years old and married to a wonderful man named Robert. I live in the Cleveland, Ohio area with my husband and our two pugs, Koko and Lucy and a special kitty, named Trixie.

I am of Italian decent and love to cook not just for my family but for everyone! I have a lot of weeknight dinner guest and try to keep it casual but delicious! My Mom passed away a few years ago and was my great teacher.

In 2012 I have changed the way I eat. A real lifestyle change to be healthier, eat a nutrient dense diet and remove all processed foods, refined flours and sugars from our diet. I do cook a lot healthier than my Mom did and do a lot more vegetarian meals, poultry and fish. I'm trying to find a way to keep the traditions of family, friends and good food in my house always.

I plan to post my weekly menus, update with new recipes, health information and articles and how to eat mostly organic in an economical way. I will also periodically post personal updates of my journey to regain health and hope.

Monday, August 27, 2007

Fresh Peaches

So my other great farm stand pick this week was a huge basket of peaches for $5.00. I made this beautiful Peach and Mascarpone Tart. Originally this was to be a Fig and Mascarpone Tart but then the peaches were so beautiful and I found a good recipe online. The recipe came from Taunton's Fine Cooking website. As you can see from my photo the tart was absolutely beautiful and it tasted delicious. However, I think the next time I make it I will add more sugar to the crust, it was bland to me. The mascarpone filling was delightful and it pairs with all kinds of fruit beautifully. This would be excellent with any other type of fruit like berries, apricots etc.

Peach & Mascarpone Tart
by Elinor Klivans
Yields one 11-inch tart.

1 cup chilled mascarpone
1/2 cup confectioners’ sugar
1 tsp. grated orange zest
1/2 cup chilled heavy cream
1 tsp. vanilla extract
6 large peaches, pitted, peeled if desired, and sliced 1/4 inch thick
1/4 cup apricot jam, warmed over medium heat until liquefied
1 No-Fail Butter Tart Crust, baked and cooled

In a medium bowl, mix the mascarpone and confectioners’ sugar and stir until smooth. Add the orange zest and vanilla extract. Whip the cream until soft peaks appear and fold it into the mascarpone mixture. Spread the mixture into the tart crust. Top with the peach slices. Brush the peaches with the liquefied apricot jam to glaze. Refrigerate the tart at least 1 hour or overnight before serving.


BMK said...

Looks delicious and so pretty too! Definitely want to try that one.

Michelle said...

TAG! You're it!