
A delicious treat to make your summer even sweeter
Summer fruit strips
Servings: 4
- 1 Tbsp Oliviers&Co Balsamic Vinegar From Modena
- 2-3 Tbsps of Oliviers&Co Lemon Curd
- 1 Tbsp Oliviers&Co Monva Extra Virgin Olive Oil
Pastry / pie dough:
- 1/2 cup wheat flour
- 1/4 cup corn flour
- 1 stick of butter
- 1 egg yolk
- 1 pinch of salt
- 1 tsp sugar
- 2 Tbsp cold water
Filling:
- 2 cups red berries / fruit
- 2 peaches
- 1 1/2 Tbsp butter
- 1 Tbsp brown sugar
- 1 cup mascarpone
- 1/2 cup whole cream
Instructions:
Put all the dry ingredients in a food processor, add the butter, the egg yolk & mix until you get a gritty mixture. Add the water and the balsamic vinegar, pulse mix so that the dough forms a ball.
Roll it out into a rectangle using a rolling pin on a floured work surface and place it between two sheets of baking paper in the refrigerator 1 hour.
Preheat the oven to 350°F. Place the rectangle of dough on a baking tray, keeping the baking sheet underneath. Bake for 25 minutes, then set aside to cool.
Whisk the mascarpone together with the whole cream. When the consistency looks a bit like whipped cream, add the olive oil and then the lemon curd, mixing gently. Don’t mix too much in order to obtain a “marbled” effect. Cut pitted peaches into quarters. In a frying pan, melt the butter with the sugar and fry for 5 minutes on each side.
Cut strips of dough of different widths depending on the size of the fruit, spread the mascarpone cream, arrange the fruit. Cut & serve.
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