Peach Mascarpone Cream Pie

Ingredients for 1 servings:

• 180 g flour
• 1 tbsp sugar
• 1 pinch of salt
• 60 g vegetable fat
• 60 g butter
• 60 ml water, cold
• 3 tbsp flour
• 800 g peach(s), drained and sliced
• 70 g sugar
• 5 egg yolks
• 170 g cream
• 1 tsp vanilla extract
• 250 g mascarpone

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Cake with peaches and mascarpone cream

For the base, knead all ingredients in a bowl. Form the dough into a ball, wrap in cling film, and refrigerate for about 1 hour. Then transfer to a greased 26cm (10″) tin lined with baking paper and refrigerate for another 15 minutes. For the topping, mix the peaches with the flour and set aside. Then whisk the egg yolks and sugar. Stir over a pan of simmering water for about 7-8 minutes until the mixture thickens. Now stir in the cream and vanilla extract and refrigerate the mixture for 10 minutes. Briefly mix the mascarpone and half of the egg cream with a mixer, then carefully stir in the remaining egg cream. Finally, top the chilled base with the peaches and cover with the mascarpone and egg cream. Lift the peaches slightly with a fork so that the cream can spread evenly and coat all the peaches. Bake the cake at 190-200°C (375-400°F) for 10 minutes. Then reduce the temperature to 175°C and bake for another 35 minutes.