Esta tarte é uma fusão deliciosa entre a pastelaria clássica e a cremosidade do queijo italiano. A base de massa quebrada serve de palco para um recheio aveludado de mascarpone e baunilha, que é depois coroado com finas fatias de maçã polvilhadas com açúcar e canela. O resultado é uma sobremesa sofisticada mas reconfortante, ideal para acompanhar um café ou para finalizar uma refeição com um toque de elegância.

Ingredientes (4 Pessoas)

  • 1 massa quebrada
  • 250 gr de mascarpone
  • 1 vagem de baunilha
  • 100 gr de açúcar
  • 50 gr de farinha
  • 2 ovos
  • 2 maçãs
  • açúcar
  • canela em pó

Preparação

  1. Comece por forrar uma tarde retangular de fundo amovível com a massa quebrada.
  2. Reserve.
  3. Numa tigela coloque o queijo mascarpone.
  4. Abra a vagem de baunilha ao meio, retire o conteúdo e junte ao mascarpone.
  5. Envolva bem a baunilha no mascarpone.
  6. Junte o açúcar e continue a mexer.
  7. Separe as gemas das claras.
  8. Bata as claras em castelo firme.
  9. Junte as gemas ao preparado de mascarpone.
  10. Ao preparado de mascarpone junte a farinha e depois de bem envolvida, junte as claras batidas em castelo.
  11. Coloque o preparado na forma.
  12. Descasque as maçãs, corte-as em fatias finas.
  13. Coloque as fatias de maçã em cima do preparado até estar totalmente coberto.
  14. Polvilhe a maçã com açúcar e canela.
  15. Leve a forno pré-aquecido a 180º C, durante 30 minutos.

Fancy giving this delightful recipe a go? Here is the English version, ready for your kitchen.

Mascarpone, Apple, and Vanilla Tart

This elegant tart is a beautiful marriage of textures and flavours, combining a crisp pastry base with a light, almost cheesecake-like filling and tender baked apples. The use of mascarpone cheese, a classic Italian cream cheese, lends a rich, luxurious quality to the filling, while real vanilla provides a deep, aromatic sweetness. It’s a sophisticated step up from a traditional custard-based apple tart and a wonderful centrepiece for an afternoon tea or dessert.

The secret to the filling’s delicate, airy texture lies in separating the eggs. By whisking the egg whites to stiff peaks and gently folding them in at the end, you incorporate air that makes the mascarpone filling incredibly light. For the apples, choose a variety that holds its shape well when baked, such as a crisp Granny Smith for a slight tartness or a Fuji or Gala for a sweeter profile.

For a slight variation, you could add the zest of a lemon to the mascarpone filling for a fresh, citrusy note. A pinch of nutmeg alongside the cinnamon on the apples would also enhance the warm, spiced flavour. This tart is delicious served warm on its own, but also pairs beautifully with a scoop of vanilla bean ice cream or a drizzle of caramel sauce.

Ingredients (Serves 4-6)

  • 1 sheet of ready-rolled shortcrust pastry
  • 250g mascarpone cheese
  • 1 vanilla pod
  • 100g caster sugar
  • 50g plain flour
  • 2 large eggs
  • 2 apples
  • Extra caster sugar, for sprinkling
  • Ground cinnamon, for sprinkling

Method

  1. Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Use the shortcrust pastry to line a rectangular tart tin with a removable base. Trim any excess pastry.
  2. Set aside.
  3. In a mixing bowl, place the mascarpone cheese.
  4. Split the vanilla pod in half lengthwise, scrape out the seeds with the back of a knife, and add them to the mascarpone.
  5. Mix well to ensure the vanilla is evenly distributed.
  6. Add the 100g of caster sugar and continue to stir until combined.
  7. Separate the egg yolks from the whites.
  8. In a clean, separate bowl, whisk the egg whites until they form stiff peaks.
  9. Add the egg yolks to the mascarpone mixture and stir them in.
  10. Sift the flour into the mascarpone mixture and mix until just combined. Then, gently fold in the whisked egg whites until the mixture is light and even.
  11. Pour the filling into the prepared pastry case.
  12. Peel and core the apples, then cut them into thin slices.
  13. Arrange the apple slices over the top of the filling, overlapping them slightly until the surface is completely covered.
  14. Sprinkle the apples generously with extra caster sugar and a dusting of ground cinnamon.
  15. Bake for 30 minutes, or until the filling is set and the pastry is golden brown.