Mascarpone jam pie: each slice will be a burst of flavor
published on 7 September, 2018 at 10:06
Ingredients:
shortcrust pastry:
250g flour
125g butter
100g sugar
2 egg yolks
pinch of salt
1 teaspoon baking powder
1 grated lemon
Garnishing:
500g mascarpone
200g ricotta
80g sugar
1 egg
1 grated lemon
60ml milk
5 tablespoons cherry jam
Powdered sugar
2 tablespoons jam to decorate
shortcrust pastry:
250g flour
125g butter
100g sugar
2 egg yolks
pinch of salt
1 teaspoon baking powder
1 grated lemon
Garnishing:
500g mascarpone
200g ricotta
80g sugar
1 egg
1 grated lemon
60ml milk
5 tablespoons cherry jam
Powdered sugar
2 tablespoons jam to decorate
Directions:
Shortcrust pastry: put all the ingredients on the work surface and start mixing. Knesad the dough until smooth. Grease the pan and roll out the pastry, then put in the fridge.
Filling: in a bowl, mix mascarpone and ricotta, then add and whip all the other ingredients. Pour on the pastry alternating with jam. Then eventually add more to the surface. Bake at 175°C (350°F)for 40 minutes.
Video: https://www.youtube.com/watch?v=9K1l2g9gbyw
Filling: in a bowl, mix mascarpone and ricotta, then add and whip all the other ingredients. Pour on the pastry alternating with jam. Then eventually add more to the surface. Bake at 175°C (350°F)for 40 minutes.
Video: https://www.youtube.com/watch?v=9K1l2g9gbyw
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