Steps

• 1) In a bowl, place the all-purpose flour, almond flour, and butter cut into cubes, start mixing until you get a sandy consistency like crumbs!

  2) Then add powdered sugar and the egg, continue kneading to form a dough that I leave in the refrigerator covered with plastic wrap for at least 30 minutes.

  3) Once the resting time is over, flour the work surface or pastry board and roll out the dough by placing it between 2 sheets of parchment paper to facilitate the process.

  4) Place the dough in a 20/22 cm (8-9 inch) pan still using the parchment paper, then proceed with blind baking… cover the dough with another sheet of parchment paper and fill it with ceramic weights or use dry beans or other.

  5) Preheat the oven to 350°F and bake the almond flour dough for about 15/20 minutes.

  6) Now remove the dry beans and parchment paper and place the shell back in the oven to brown for another 10 minutes or so.

  7) Let it cool completely while preparing the mascarpone cream filling.

  8) In a bowl, soften the mascarpone with a spoon or an electric whisk, also adding the powdered sugar and vanilla extract, mixing well to combine all ingredients.

  9) Gradually add the liquid heavy cream and using the whisk, beat the mixture until it’s a soft and delicate mousse.

  10) Place the cream in a piping bag and let it cool in the refrigerator for about 30 minutes.

  11) Meanwhile, prepare the fruit, which should be firm, ripe, and of various varieties to make the filled sablé cake even more appetizing.

  12) I used peeled and pitted peaches, halved grapes, strawberries, kiwi slices, and melon, decorating with mint leaves and tiny meringues.

  13) Once the cream is set during the rest in the refrigerator, fill the shell and then cover with all the prepared fruit.

  Enjoy your meal!

  Annalisa