Pie with currants and mascarpone
Juicy berry and delicate buttercream are a great summer combination. Instead of currants, you can take honeysuckle, blueberries and even gooseberries!
Ingredients
Servings 6- flour 200 g
- sugar 50 g
- lemon peel 1 pc.
- butter 100 g
- egg (for dough) 1 pc.
- baking powder for dough 1 tsp
- mascarpone 500 g
- sugar (for filling) 70 g
- egg 3 pcs.
- currants 300 g
Cooking
Step 1
Take cold butter, sift the flour, add sugar and lemon zest and grind all the ingredients into large crumbs. You can also chop them with a knife.
Step 2
Add the egg to the butter crumbs and quickly, in several passes, knead the dough. There is no need to knead the dough until the end. Wrap it in cling film and refrigerate for half an hour.
Step 3
While the dough is cooling, you can work on the filling: beat the mascarpone together with sugar and eggs into a homogeneous mass.
Step 4
Remove the dough from the refrigerator and roll out between two layers of baking paper. Prick randomly with a fork and place in a baking dish.
Step 5
Carefully pour the filling and add the washed and dried berries. Bake the pie for 30 minutes. at 180 degrees, then reduce the temperature to 150 degrees and bake until cooked (it took me another 25 minutes). In the finished pie, the currant "will sink to the bottom." Let the cake cool down and only then take it out of the mold and cut it.