Ingredients
-
For the pastry:
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300g flour
-
150g buttercubed and softened
-
1/2 tsp salt
-
80ml water
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For the filling:
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6 peaches
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20g brown sugaroptional
-
250g mascarpone
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400ml whipping cream30% fat
-
icing sugaroptional
-
1 lime
-
a handful of mintor basil leaves
Ingredients
Adjust Servings:
For the pastry: |
|
| 300g flour | |
| 150g butter | |
| 1/2 tsp salt | |
| 80ml water | |
For the filling: |
|
| 6 peaches | |
| 20g brown sugar | |
| 250g mascarpone | |
| 400ml whipping cream | |
| icing sugar | |
| 1 lime | |
| a handful of mint | |
Steps
|
1
|
Put all the pastry ingredients into your breadmaker and turn on “manual” or “pizza dough” mode. |
|
2
|
Meanwhile, cut each peach in half, then quarter the halves, and place in the air fryer. Sprinkle with brown sugar for a more caramelised result. Cook at 200°C for 15 to 20 min. on the “vegetables” mode. |
|
3
|
When the dough is ready, roll it out and line a raised flan tin with it, then bake on convection mode at 200°C for 30 min. |
|
4
|
Meanwhile, mix the mascarpone, cream and icing sugar (if desired) with an electric mixer until smooth and even. |
|
5
|
Allow the cooked pastry to cool for a few minutes before adding the filling, then zest the lime over the top. |
|
6
|
Add the baked peaches, then decorate with mint or basil leaves. |
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