INGREDIENTS
1
Wire cooling rack
1 tsp
Lime, zest
2
Peaches, ripe
20 oz
Total of raspberries
1/3 cup
Apricot preserves
1 1/3 cups
All-purpose flour
1 pinch
Salt
1/4 cup
Sugar
1/8 tsp
Table salt
10 tbsp
Butter, unsalted
1/4 cup
Heavy cream
6 oz
Mascarpone cheese
2 tbsp
Water
1/3 cup
White baking chips (not white chocolate chips)
Baking sheet
9-inch Tart Pan with removable bottom