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Mascarpone Tart
- Serves
6
- Difficulty
Easy
By Tony Bilson
Published 1994
Ingredients
310 g 10 oz
Method
To prepare the tart
Roll out the pastry as thinly as possible, measuring to ensure that it is large enough to cover the tart case and leaving a large overlap. Lift the pastry from the working surface by folding an edge of the pastry over the floured rolling pin and then turning the pin and rolling the pastry around it.
Unroll the pastry over and ont
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