More About Puff Pastry Summer Fruit Slab Pie
PREP TIME 30min
COOK TIME 30min
SERVES 12
INGEDRIENTS
1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
1 large egg
1 ½ cups plus 1 Tbsp. heavy cream, divided
½ cup granulated sugar, divided
1 ½ cups sliced strawberries (from 1 pt. berries)
1 ½ cups sliced ripe peaches (from 2 peaches)
1 ½ cups sliced ripe red plums (from 2 plums)
1 teaspoon lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)
8 ounces marzipan (almond paste), broken into 1/2-in. pieces
4 ounces mascarpone cheese, slightly softened
1 teaspoon vanilla extract
1 tablespoon chopped fresh mint leaves
2 tablespoons honey
DIRECTIONS
1 Preheat oven to 400°F. Lightly spray a jelly roll pan with cooking spray. Place thawed sheets of puff pastry on a lightly floured surface side by side, allowing short sides to overlap just a bit, and press overlap with fingertips to adhere them. Using a rolling pin, roll combined sheets to a 18- x 13-inch rectangle. Carefully transfer dough to prepared jelly roll pan, and fit into pan, lightly pressing dough up sides of pan. Use a fork to prick holes in dough all over bottom of pan, but not on sides.
2 Whisk together egg and 1 tablespoon of the heavy cream in a small bowl. Lightly brush egg mixture over dough, and sprinkle evenly with 1 tablespoon of the granulated sugar. Bake in preheated oven until lightly golden brown, 10 to 12 minutes. Remove from oven, and allow to cool slightly.
3 Meanwhile, slice berries, peaches, and plums; place each in a separate bowl. Add 1 tablespoon of lemon juice and 1 teaspoon of sugar to each of the 3 bowls of fruit; toss to coat. Let stand at least 5 minutes.
4 Combine marzipan, mascarpone cheese, vanilla extract, and 1/4 cup of the sugar in a food processor. Process until smooth, scraping down sides as needed.
5 Beat together remaining 1 1/2 cups heavy cream and 2 tablespoons sugar with an electric mixer on high speed until stiff peaks form, about 3 minutes. Gently fold mascarpone mixture into whipped cream until combined.
6 Assemble the slab pie: Spread cream mixture over base of pastry crust, spreading gently to edges. Arrange fruits in a single layer over cream mixture. Sprinkle with lemon zest and mint; drizzle with honey. Cut into squares, and serve immediately.
COOK TIME 30min
SERVES 12
INGEDRIENTS
1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
1 large egg
1 ½ cups plus 1 Tbsp. heavy cream, divided
½ cup granulated sugar, divided
1 ½ cups sliced strawberries (from 1 pt. berries)
1 ½ cups sliced ripe peaches (from 2 peaches)
1 ½ cups sliced ripe red plums (from 2 plums)
1 teaspoon lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)
8 ounces marzipan (almond paste), broken into 1/2-in. pieces
4 ounces mascarpone cheese, slightly softened
1 teaspoon vanilla extract
1 tablespoon chopped fresh mint leaves
2 tablespoons honey
DIRECTIONS
1 Preheat oven to 400°F. Lightly spray a jelly roll pan with cooking spray. Place thawed sheets of puff pastry on a lightly floured surface side by side, allowing short sides to overlap just a bit, and press overlap with fingertips to adhere them. Using a rolling pin, roll combined sheets to a 18- x 13-inch rectangle. Carefully transfer dough to prepared jelly roll pan, and fit into pan, lightly pressing dough up sides of pan. Use a fork to prick holes in dough all over bottom of pan, but not on sides.
2 Whisk together egg and 1 tablespoon of the heavy cream in a small bowl. Lightly brush egg mixture over dough, and sprinkle evenly with 1 tablespoon of the granulated sugar. Bake in preheated oven until lightly golden brown, 10 to 12 minutes. Remove from oven, and allow to cool slightly.
3 Meanwhile, slice berries, peaches, and plums; place each in a separate bowl. Add 1 tablespoon of lemon juice and 1 teaspoon of sugar to each of the 3 bowls of fruit; toss to coat. Let stand at least 5 minutes.
4 Combine marzipan, mascarpone cheese, vanilla extract, and 1/4 cup of the sugar in a food processor. Process until smooth, scraping down sides as needed.
5 Beat together remaining 1 1/2 cups heavy cream and 2 tablespoons sugar with an electric mixer on high speed until stiff peaks form, about 3 minutes. Gently fold mascarpone mixture into whipped cream until combined.
6 Assemble the slab pie: Spread cream mixture over base of pastry crust, spreading gently to edges. Arrange fruits in a single layer over cream mixture. Sprinkle with lemon zest and mint; drizzle with honey. Cut into squares, and serve immediately.
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