Fresh Fruit Tart
Ingredients
4
biscotti (such as Nonni's brand)
¼ cup
sugar
4 tbsp.
Kowalski's Butter, melted
16 oz.
mascarpone cheese, room temperature
½ cup
Kowalski's Pure Honey
2
eggs
⅓ cup
heavy cream
¼ cup
flour
1 cup
fresh blueberries
1 cup
fresh raspberries
1
peach, peeled, thinly sliced
½ cup
apple jelly, melted in the microwave
Directions
- Preheat oven to 350°.
- Place biscotti in a zipper-closure food storage bag; using a rolling pin, crush cookies into fine crumbs.
- In a medium mixing bowl, combine crumbs, sugar and butter. Press crumb mixture into bottom and up sides of a 10" removable-bottom tart pan; set aside.
- In the bowl of an electric stand mixer, combine mascarpone, honey, eggs, cream and flour; beat until light and fluffy (about 2 min.).
- Spread cheese mixture over crumb crust; bake in preheated oven until filling is set (20-25 min.).
- Remove tart from oven; let cool. Cover and refrigerate for at least 2 hrs.
- Arrange fruit on top of filling; evenly drizzle fruit topping with melted jelly.
