Combine flour, sugar, and salt in a bowl and mix well.
Grate softened butter into flour mixture and combine until mixture is crumbly.
Add lemon juice and water and fold until dough forms. You may need more or less water, adjust as necessary.
Form dough into a ball and wrap with plastic wrap and refrigerate for 30 mins to an hour.
When chilled, remove from the wrap, place on a sheet of parchment paper, and roll dough into a thin circle, approx. ¼ inch thick.
Toss sliced nectarines with lemon juice and brown sugar and set aside.
In a separate bowl combine mascarpone cheese with honey and blend well.
When pie dough is ready, spread a thick layer of mascarpone onto the center of the pie crust in a circle.
Layer over with nectarines.
Preheat the oven to 425F.
Fold the edges of the pie dough over the outer edges of the nectarines to create a thick circular crust.
Brush with melted butter.
Bake at 425F for approx. 40-45 mins or until crust is brown and nectarines are bubbly.
Slice and serve with an extra dollop of mascarpone cheese on top.
Ingredients
Directions
Combine flour, sugar, and salt in a bowl and mix well.
Grate softened butter into flour mixture and combine until mixture is crumbly.
Add lemon juice and water and fold until dough forms. You may need more or less water, adjust as necessary.
Form dough into a ball and wrap with plastic wrap and refrigerate for 30 mins to an hour.
When chilled, remove from the wrap, place on a sheet of parchment paper, and roll dough into a thin circle, approx. ¼ inch thick.
Toss sliced nectarines with lemon juice and brown sugar and set aside.
In a separate bowl combine mascarpone cheese with honey and blend well.
When pie dough is ready, spread a thick layer of mascarpone onto the center of the pie crust in a circle.
Layer over with nectarines.
Preheat the oven to 425F.
Fold the edges of the pie dough over the outer edges of the nectarines to create a thick circular crust.
Brush with melted butter.
Bake at 425F for approx. 40-45 mins or until crust is brown and nectarines are bubbly.
Slice and serve with an extra dollop of mascarpone cheese on top.
