Ingredients: Makes one 23 cm / 9 in cake
450 g/1 lb Puff Pastry
175 g/6 oz Mascarpone cheese
50 g/2 oz caster (superfine) sugar
30 ml/2 tbsp apricot jam (conserve)
3 egg yolks
50 g/2 oz/0.5 cup walnuts, chopped
100 g/4 oz chopped mixed (candied) peel
Finely grated rind of 1 lemon
Icing (confectioners') sugar, sifted, for dusting
Method:
Roll out the pastry and use half to line a greased 23 cm/9 in flan tin (pan). Beat the Mascarpone with the sugar, jam and 2 egg yolks. Reserve 15 ml/1 tbsp of the nuts for decoration, then fold the remainder into the mixture with the mixed peel and lemon rind. Spoon into the pastry case (pie shell). Cover the filling with the remaining pastry (paste), then dampen and seal the edges together. Beat the remaining egg yolk and brush over the top. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 35 minutes until risen and golden brown. Sprinkle with the reserved walnuts and dust with icing sugar.
450 g/1 lb Puff Pastry
175 g/6 oz Mascarpone cheese
50 g/2 oz caster (superfine) sugar
30 ml/2 tbsp apricot jam (conserve)
3 egg yolks
50 g/2 oz/0.5 cup walnuts, chopped
100 g/4 oz chopped mixed (candied) peel
Finely grated rind of 1 lemon
Icing (confectioners') sugar, sifted, for dusting
Method:
Roll out the pastry and use half to line a greased 23 cm/9 in flan tin (pan). Beat the Mascarpone with the sugar, jam and 2 egg yolks. Reserve 15 ml/1 tbsp of the nuts for decoration, then fold the remainder into the mixture with the mixed peel and lemon rind. Spoon into the pastry case (pie shell). Cover the filling with the remaining pastry (paste), then dampen and seal the edges together. Beat the remaining egg yolk and brush over the top. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 35 minutes until risen and golden brown. Sprinkle with the reserved walnuts and dust with icing sugar.
