Folded fruit tart with mascarpone:
I first learned to make folded piecrusts long ago from a Paula Wolfert cookbook. On a baking tray, you spread the crust, pile the filling in the middle, and then loosely flap the edges toward the center, forming a rustic tart with a spontaneous look. Florio Malvasia delle Lipari, made by Duca di Salaparuta, will provide the right accent for the tastes of almonds and peaches.
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