I’m still subscribed to the Dutch edition of Delicious magazine. It makes me instant happy every time I find it in our mailbox. Every month they work around a central theme. This month ‘ITALY’ is in charge, and the whole magazine is filled with the most attractive dishes.
One of the stars of the magazine is, according to me, the citrus-mascarpone pie. Buy a ready made dough for sweet pies or, if you have more time and patience, make your own. Mix 260 grams of flour with, 125 grams of cold butter in small cubes, 60 grams of sifted icing sugar in the kitchen robot, until you obtain a fine crumbly mixture. Add 2 egg yolks and 1 table spoon of ice cold water. Mix. Knead shortly on a floured surface and create a ball. Turn the ball into a thick circle which you wrap in cling film and store in the fridge for 1h.
Heat the oven at 180°. Use a rolling pin and 2 floured sheets of baking paper to create a flat dough of 1/2 cm thickness. Spread the dough in a greased low cake pan covered with baking paper or divide in 8 small ones. Put back in the fridge for 30 minutes. Make a few holes in the dough with a fork. Cover the dough with baking paper and fill with baking pearls or dried beans. Bake for 25 minutes. Remove the support filling. Bake for another 10 minutes until light brown. Cool down.
Mix 250 grams of mascarpone with 250 grams of low fat Greek yogurt ( to decrease the amount of kcal), 50 grams of sifted icing sugar, the zeste of 1 untreated lemon and 1 sachet of vanilla sugar. Spread on the dough. Cover with 4 beautiful tarocco orange divided in skin free wedges ( you could also cover with strawberries, or a mixture of fresh berries in the summer). Finish with some icing sugar or good quality honey and roasted/chopped pistachio nuts.