Mascarpone Tart with Peaches in Sangiovese Verjuice
Step 1: Make the Sour Cream Pastry as instructed in the method.
Step 2: Preheat oven to 200C.
Step 3: On a lightly floured surface, roll pastry to a thickness of 3 millimetres.
Step 4: Line a 20 centimetres loose-bottomed flan tin with pastry. Chill the pastry case in the freezer for 10 minutes.
Step 5: Line the chilled pastry case with baking paper, then weight it with dried beans or pastry weights and blind bake it for 15 minutes. Remove the baking paper and beans and return the pastry case to the oven for a further 15 minutes or until the pastry is golden and crisp. Set aside and allow to cool.
Step 6: Place peaches and Sangiovese Verjuice together in saucepan and heat gently until peaches absorb the Sangiovese Verjuice and become soft. Allow to cool. Alternatively, place peaches and Sangiovese Verjuice in a non-metallic bowl, cover with plastic wrap and microwave on medium-high for 2 minutes, allow to cool and macerate.
Step 7: For the filling, mix together mascarpone and crème fraiche, stirring until well combined.
Step 8: To make the tart, fill the cooled pastry case with the mascarpone mixture, top with softened peaches and drizzle juices over the top.