Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 egg, beaten
- 1/2 cup of mascarpone cheese
- 1/4 cup of powdered sugar
- 1/4 cup of heavy cream
- 1/4 cup of Aceto Balsamico (balsamic vinegar)
- 1/4 cup of Marzemino wine
- 1/4 cup of granulated sugar
- 1/4 cup of water
- 1/2 cup of fresh strawberries, sliced
- 1/4 cup of fresh mint leaves, chopped
Special equipment needed:
- Parchment paper
- Rolling pin
- Pastry brush
- Small saucepan
- Whisk
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry sheet on a lightly floured surface until it is about 1/8 inch thick.
3. Cut the puff pastry into 6 equal rectangles and place them on a parchment-lined baking sheet.
4. Brush the beaten egg on top of each rectangle.
5. Bake the puff pastry in the preheated oven for 15-20 minutes or until golden brown and puffed up.
6. While the puff pastry is baking, prepare the filling. In a medium bowl, whisk together the mascarpone cheese, powdered sugar, and heavy cream until smooth.
7. In a small saucepan, combine the Aceto Balsamico, Marzemino wine, granulated sugar, and water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes or until the mixture has thickened and reduced by half.
8. Remove the saucepan from the heat and let the mixture cool to room temperature.
9. Once the puff pastry has cooled, spread the mascarpone mixture evenly on top of each rectangle.
10. Top the mascarpone mixture with sliced strawberries and drizzle the cooled Aceto Balsamico and Marzemino mixture on top.
11. Sprinkle chopped mint leaves on top of the tart.
12. Serve the Aceto Balsamico and Marzemino Millefoglie Tart immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
6 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 20g
Carbohydrates per serving: 30g
Protein per serving: 4g
Substitutions for ingredients:
- Mascarpone cheese can be substituted with cream cheese or ricotta cheese.
- Marzemino wine can be substituted with any red wine.
- Strawberries can be substituted with any fresh fruit.
Variations:
- Add a layer of sliced peaches or nectarines on top of the mascarpone mixture.
- Use a different type of vinegar, such as red wine vinegar or apple cider vinegar, instead of Aceto Balsamico.
- Add a sprinkle of cinnamon or nutmeg to the mascarpone mixture for extra flavor.
Tips and tricks:
- Make sure to prick the puff pastry with a fork before baking to prevent it from puffing up too much.
- Let the Aceto Balsamico and Marzemino mixture cool completely before drizzling it on top of the tart.
- Use a pastry bag to pipe the mascarpone mixture onto the puff pastry for a neater presentation.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the tart in a preheated oven at 350°F (175°C) for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the Aceto Balsamico and Marzemino Millefoglie Tart on a decorative platter or cake stand for an elegant presentation.
Garnishes:
Garnish the tart with extra sliced strawberries and mint leaves.
Pairings:
Pair the tart with a glass of Marzemino wine or a cup of coffee.
Suggested side dishes:
Serve the tart with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the puff pastry is not puffing up enough, make sure to prick it with a fork before baking.
- If the Aceto Balsamico and Marzemino mixture is too thin, let it simmer for a few more minutes until it has thickened.
Food safety advice:
Make sure to store any leftover tart in the refrigerator and consume it within 2 days.
Food history:
Millefoglie, also known as mille-feuille, is a French pastry that consists of layers of puff pastry and pastry cream. This recipe puts a twist on the classic dessert by adding Italian flavors such as Aceto Balsamico and Marzemino wine.
Flavor profiles:
The tart has a sweet and tangy flavor from the combination of the mascarpone cheese, strawberries, and Aceto Balsamico and Marzemino mixture.
Serving suggestions:
Serve the tart as a dessert after a dinner party or as a special treat for a weekend brunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian