Grape and peach mascarpone tart

Name: Grape and peach mascarpone tart
Ingredients: 4 eggs; 1/8 teaspoon salt; 4 tablespoons sugar; 4 tablespoons oil; 6 tablespoons white flour; 10 g baking powder; 1 teaspoon oil (for the pan); 1 tablespoon flour (for the pan); 250 ml whipping cream; 4 tablespoons icing sugar; 250 g mascarpone; 2 ml orange extract; 30 g candied citrus; 150 g frozen grapes; 2 tablespoons vanilla icing sugar; 100 g canned quince slices; 1 packet cake decorations

Dessert - Grape and peach mascarpone tart by Gratiana M. - Recipia

The sponge base needs to cool completely before you add the cream; this grape and peach mascarpone tart has a sponge cake base with candied citrus and orange flavor. The soft mascarpone cream goes over the grapes, and I choose small, seedless grapes so the slices lift cleanly from the serving platter when I move them to a plate. Prep: 25 minutes. Cook: 30 minutes. Rest: 180 minutes. Total time: 235 minutes. Serves: 10. About 360 kcal and 5 g protein per serving.

Ingredients

For the base

4 eggs
1/8 teaspoon salt
4 tablespoons sugar
4 tablespoons oil
6 tablespoons white flour
10 g baking powder
1 teaspoon oil (for the pan)
1 tablespoon flour (for the pan)

For the cream

250 ml whipping cream
4 tablespoons icing sugar
250 g mascarpone
2 ml orange extract
30 g candied citrus

For assembly and decoration

150 g frozen grapes
2 tablespoons vanilla icing sugar
100 g canned quince slices
1 packet cake decorations

Preparation

1. Separate the 4 eggs. Beat the egg whites with 1/8 teaspoon salt until stiff. Gradually add 4 tablespoons sugar, the 4 egg yolks and 4 tablespoons oil, mixing after each addition. 2. Fold in 6 tablespoons flour mixed with 10 g baking powder. Grease the tart pan with 1 teaspoon oil, dust it with 1 tablespoon flour and pour in the batter. 3. Bake the sponge base in an oven preheated to 180°C for 30 minutes, until golden and pulling away easily from the sides. Turn it out onto a serving platter and leave to cool for 60 minutes. 4. Leave 150 g frozen grapes to thaw in a sieve for about 2 hours, then drain well. Beat 250 ml whipping cream for 3-4 minutes, until it holds its shape. Add 4 tablespoons icing sugar, 250 g mascarpone, 2 ml orange extract and 30 g candied citrus; beat for 1 more minute. 5. Arrange the grapes in the hollow of the sponge base and sprinkle 2 tablespoons vanilla icing sugar over them. Spread the cream over the fruit. Drain 100 g canned quince slices, arrange them on top and use 1 packet cake decorations.

Notes

The frozen grapes can be replaced with 150 g fresh grapes, dried well after washing. I choose small, seedless grapes so the portions cut cleanly. The 32 cm pan makes a fairly thin sponge base; in a smaller pan, the layer will be thicker and may need a few extra minutes in the oven. If the canned quince slices are very juicy, leave them to drain before putting them on the cream. The tart contains gluten, eggs and dairy. Serve it with black tea or coffee. Keep it covered in the fridge and eat within 3 days.