Fresh Peach Tart with Mascarpone

There was one more recipe with peaches that I wanted to try. Luckily the farmers market was still full of peaches. I wanted to make the "Fresh Peach Tart with Mascarpone" from Taste Italia magazine. I just discovered mascarpone cream recently. It is a bit expensive but it has a really nice texture. I had some troubles. I guess I did not roll the crust out thin enough as it ended up being too thick. I also realized too late that I was out of apricot jam for the glaze. Other than that, the tart turned out pretty good. The orange flavour of the cream complemented the peaches nicely. I imagine that the apricot jam would have been nice as well.

Ingredients:
1 cup flour
1/2 cup icing sugar
3 tablespoons almonds (ground)
1/2 teaspoon baking powder
1/2 cup butter (grated)
1 egg
1 cup mascarpone
1/2 cup icing sugar
zest from one orange
1 teaspoon vanilla
1/2 cup heavy cream
2 large peaches (sliced)
2 tablespoons apricot jam

Directions:
1. Mix the flour, icing sugar, almonds, baking powder and salt in a large bowl.
2. Add the butter and rub with hands until it resembles breadcrumbs.
3. Add the egg and mix to form a dough.
4. Roll out the dough and place it in the tart pan.
5. Prick the crust with a fork.
6. Chill in the fridge for 30 minutes.
7. Line the bottom of the tart with grease proof paper.
8. Bake in a pre-heated 375F oven for 15 minutes or until the edges are golden brown.
9. Remove the grease proof paper and bake for another 5 minutes.
10. Mix the mascarpone, icing sugar, orange zest, and vanilla in a bowl.
11. Whip the cream in another bowl.
12. Fold the mascarpone mixture into the whipped cream.
13. Spread the mixture into the tart.
14. Top with the peaches.
15. Melt the apricot jam and brush on the the peaches to form a glaze.
16. Chill in the fridge for 1 hour.

(Note: The original recipe was in mass rather than volume so some of the conversions may be off.)