Ingredients

Method

• 125 g mascarpone
• 125 g unsalted butter
• 1 cup flour
• Egg white
• Sugar
• Thickly sliced nectarines
• Egg yolk beaten
• Water
• Thick cream

Method

Ingredients

1. Cream the mascarpone with the unsalted butter. Mix in a cup of flour to form a dough. Wrap and chill until firm enough to roll. Roll out to form a rough round. Brush with egg white and sprinkle generously with sugar.

2. Pile with thickly sliced nectarines, leaving a border. Sprinkle with sugar and dot with butter. Casually fold over the border of pastry. Brush with the egg yolk beaten with a little water.

3. Bake at 200ºC for about half an hour until golden brown.

4. Serve warm with thick cream.

Find more stone fruit recipes here.