Best Fruit Gratin With Calvados And Mascarpone Recipes

SUMMER FRUIT & MASCARPONE TART

Summer fruit & mascarpone tart image

Think of this summer fruit tart with whipped mascarpone as an oversized millefeuille. It's very easy to make, but impressive enough for a special gathering

Provided by Good Food team

Categories Afternoon tea, Dessert, Treat

Time 1h

Yield Serves 15-18

Number Of Ingredients 11

Ingredients

2 x 320g ready-rolled all-butter puff pastry
100g icing sugar
750g tub mascarpone
600ml double cream
2 tsp vanilla extract
200g raspberries , a few halved
200g blackberries , a few halved
1 large mango , peeled and thinly sliced
6 nectarines or peaches, or a mixture, sliced
4 passion fruits (look for ones with crinkly skin, this means they're ripe), halved, seeds and pulp scooped out
handful small mint leaves

Steps:

Heat oven to 200C/180C fan/gas 6. Unroll 1 pastry sheet, but leave it on the parchment. Place it on a baking tray, dust with 2 tbsp icing sugar, then cover with another sheet of parchment and another baking tray. Pour baking beans into the tray to weigh it down, or use empty cans. Bake for 30 mins, then check if the pastry is golden all over. If not, return for another 5 mins or so. Repeat with the other pastry sheet (or cook both together if you have enough trays). Once out of the oven, trim the edges with a large, sharp knife. Leave to cool.
Softly whip the mascarpone, cream, vanilla and remaining icing sugar, then transfer half to a disposable piping bag fitted with a 1.5cm round nozzle (or just snip off the corner). Pipe blobs of the mascarpone cream over the surface of one piece of pastry, right up to the edges. Top with half the fruit and dust with a little icing sugar.
Top with the second piece of pastry, more mascarpone cream (refilling the bag when you need to), the remaining fruit, a dusting of icing sugar and, finally, some mint leaves. Use a serrated knife to cut through the layers without squashing the whole tart. Best served within an hour or two, but leftovers will keep for up to two days in the fridge.

Nutrition Facts : Calories 547 calories, Fat 46 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

FRESH FRUIT WITH HONEY VANILLA MASCARPONE

Fresh Fruit with Honey Vanilla Mascarpone image

Provided by Ina Garten

Categories dessert

Time 10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 apricots, pitted and sliced
2 plums, pitted and sliced
1 kiwi, peeled and sliced
1 cup cherries, pitted and sliced
1 cup mascarpone
2 tablespoon honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1 vanilla bean
2 tablespoons heavy cream

Steps:

Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
Pour the mascarpone mixture over the fruit, and serve.

FARRO AND MUSHROOM GRATIN

Farro and Mushroom Gratin image

In this elegant gratin, nutty farro and earthy mushrooms are baked with herbs and mascarpone into a creamy casserole topped with Gruyère. It's a rich, meatless meal that needs nothing more than a crisp green salad to round it out, though it's also a satisfying side dish alongside roast chicken or fish. You can prepare the entire gratin earlier in the day (leave it at room temperature), then bake it just before serving - simply add a little extra time to ensure that it emerges from the oven steaming hot through and through. Note that if you're using tangy crème fraîche instead of mascarpone, you may not need the lemon. Taste before squeezing.

Provided by Melissa Clark

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Salt and black pepper
1 1/2 cups pearled or semi-pearled farro
6 tablespoons extra-virgin olive oil, plus more as needed
1 pound mixed mushrooms (such as oyster, maitake, portobello, shiitake or cremini), cut into 1 1/2-inch pieces
6 to 8 fresh thyme sprigs
1 cup thinly sliced shallots, leeks or onion
1 cup mascarpone or crème fraîche
1 cup chopped parsley leaves and tender stems, chives, mint or cilantro
8 ounces shredded Gruyère (about 1 2/3 cups)
Lemon wedges, for serving (optional)

Steps:

Heat oven to 425 degrees. Bring a medium pot of well-salted water to a boil over high heat.
Add farro to the pot, and cook according to package directions until tender (which should be about 20 to 30 minutes). Drain well in a colander. While still warm (and leaving the farro in the colander, if you like), drizzle the grains with enough olive oil to coat lightly, tossing well to prevent from sticking. Set aside.
While farro is cooking, prepare the mushrooms: In a large ovenproof skillet, heat 3 tablespoons of the oil over medium-high until hot but not smoking. Add enough of the mushrooms to cover the skillet in one layer without crowding and half the thyme. Cook, undisturbed, until bottoms of the mushrooms are golden brown, 3 to 5 minutes. Stir and let brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and thyme to a plate, and season with salt and pepper. Add another 2 tablespoons oil to the pan and repeat with another layer of mushrooms and thyme, adding them to the plate when done. Repeat with any more mushrooms if necessary.
Add remaining 1 tablespoon oil to skillet and stir in shallots and a large pinch of salt and pepper. Sauté until tender and golden brown, 4 to 6 minutes.
Remove skillet from heat and return mushrooms to the pan (discarding the thyme sprigs). Stir in farro, mascarpone and 3/4 cup parsley. Taste and add more salt and pepper, if needed. Spread mixture evenly in the skillet and sprinkle Gruyère on top. Bake until the farro is hot and Gruyère is melted, 10 to 15 minutes. Turn on broiler and broil for 1 to 2 minutes until Gruyère starts to bubble and develop brown spots.
Sprinkle with remaining parsley and serve with lemon wedges for squeezing on top, if you'd like.