Bounce Magazine September 2018
This month featuring an exclusive interview with artist Gabrielle on her new album 'Under My Skin' - we also speak to front woman Izzy P Phillips of Black Honey. Our reviews take place at Go Ape, Thetford, Suffolk Escape Room and Happy Days RV.
This month featuring an exclusive interview with artist Gabrielle on her new album 'Under My Skin' - we also speak to front woman Izzy P Phillips of Black Honey. Our reviews take place at Go Ape, Thetford, Suffolk Escape Room and Happy Days RV.
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SEPTEMBER <strong>2018</strong> | ISSUE #71<br />
Mascarpone<br />
tart with<br />
boozy peaches<br />
The rough puff pastry is<br />
contrasted nicely by the<br />
smooth, creamy mascarpone<br />
and sweet, boozy peaches in<br />
this gorgeous tart recipe...<br />
1. Put all the ingredients for the peaches<br />
(apart from the peaches) in a small pan and<br />
heat until the sugar has dissolved. Pour into<br />
a mixing bowl and add the peaches, making<br />
sure they’re submerged in the liquid. Cover the<br />
bowl and marinate for 30 minutes.<br />
2. Heat the oven to 200°C/180°C fan/gas 6.<br />
Roll out the pastry until it’s a rough 20cm x<br />
30cm rectangle the thickness of a £1 coin. Put<br />
on a baking sheet lined with non-stick baking<br />
paper, then lightly score a 3cm border around<br />
the edges. Brush all over the pastry with the<br />
beaten egg and sprinkle a little sugar around<br />
the border. Bake for 15-20 minutes until<br />
golden and puffed. Take out of the oven, then<br />
gently push the centre back down with a fish<br />
slice and leave the pastry to cool completely.<br />
Ingredients<br />
• 300g Mascarpone Cream<br />
• 320g Puff Pastry<br />
For the peaches<br />
• 200ml vin santo (or other sweet wine)<br />
• 1 vanilla pod, split lengthways<br />
• 15g caster sugar<br />
• 1 star anise<br />
• 1 cinnamon stick<br />
• 3 fresh lemon thyme sprigs, plus a few<br />
extra sprigs to serve<br />
• 5 ripe peaches, cut into 1cm slices<br />
3. Mix the mascarpone with the icing sugar<br />
and lemon zest in a mixing bowl until well<br />
combined. Spread the mixture over the pastry<br />
base, inside the border. Scatter the peaches<br />
over the tart along with a few sprigs of lemon<br />
thyme, then drizzle over some of the reduced<br />
marinade.<br />
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