Fruit, Mascarpone Cream and Almond Crust

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This year I will host Christmas. Enough of the back and forth divorced parent stuff. I’m going to get a massive tree, make an impossibly delicious breakfast casserole and we’re all going to sit down to do a puzzle.

On a shopping venture Hayley told me I couldn’t spend $90 on a Noble Fir. We walked up and down the pine laden columns looking for the perfect tree. After a moderate amount of huffing and puffing on my part, I decided on an economically-sized tree. The Christmas tree guy (yes, dressed in plaid) scooped my tree up. Hayley made a comment about how he must not need to lift weights because of his occupation. I rolled my eyes and shoved more complimentary candy into my pockets.

Once home, Hayley threw the tree over her shoulder and hauled it into my house. (She also hung all the pictures in my house when I moved in and wipes my unforgiving black counters after I cook.)

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Later that night I made this pie, and we decorated the tree. Our friend Ashley, who gets a stomach ache after more than one bite of dessert, ate a whole piece of the pie. She was silent when she took a bite. I took this as a sign of distaste, but Hayley said, “Oh. Ashley likes it.”

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I was unsure about the crust. I made my own almond meal by grinding up whole almonds in my food processor. I didn’t get it as fine as I would have liked. If possible, grind yours finely or buy it at the store. The mascarpone filling, however, was luscious with a touch of sweetness that sang amongst the tart berries.

Makes 1 pie//Inspired by Kate Lebo

For the crust

  • 2 cups almond flour or meal
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons butter, melted
  • 1 large egg, beaten

In a medium bowl, combine the almond flour, sugar and salt. Add the butter and stir until the mixture is moist. Add the egg and stir. Refrigerate for 15 minutes.

Heat oven to 350 degrees F. Press the “dough” into a pie plate, going up the sides as well. Flatten and smooth the rim. Bake for 15 to 20 minutes or until the crust is lightly toasted. Set it aside to cool.

For the filling

  • 2/3 cup mascarpone cheese
  • 1/2 cup sour cream
  • 1/3 cup good honey
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Pinch of nutmeg
  • 1 cup frozen or fresh marionberries
  • 1 pear
  • 1/2 teaspoon almond extract
  • 1 teaspoon cornstarch

Over medium-low heat, combine the marionberries, almond extract and cornstarch. If the fruit was frozen, allow it to completely thaw. After bringing to a simmer, set aside to cool.

With an electric mixer, whip the mascarpone and sour cream together. Add the honey, vanilla and salt. Spoon the filling into the cooled piecrust, smoothing the top. Sprinkle with nutmeg.

Lay thinly sliced pear across the top of the filling in any pattern you’d like. I went in a circle. Top with cooled marionberries and serve.

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