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

• 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

• 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.