Peach & Pancetta Mini Tarts
Uncured Diced Pancetta

Uncured Diced Pancetta

Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! A few minutes in the frying pan and you’re ready to top any salad or soup, or try adding it to any of your favorite dishes for a little extra flavor.

Diced Pancetta

Diced Pancetta

Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! A few minutes in the frying pan and you’re ready to top any salad or soup, or try adding it to any of your favorite dishes for a little extra flavor.

Pancetta

Pancetta

Some call pancetta the “Italian bacon” – but the flavor is so richly different, it’s a comparison you’ll forget at first taste. The secret to our pancetta is the preparation. We rub each ham with spices, then marinate and age it for a one-of-a-kind, savory-sweet flavor.

Peach & Pancetta Mini Tarts

Servings: 6

Course: Breakfast


Ingredients

6 slices Fiorucci Pancetta

1/2 pkg (450 g pkg) frozen butter puff pastry, thawed and cold

6 oz mascarpone cheese

2 ripe peaches, pitted and cut into 24 slices

2 tbsp apricot jam

1 tbsp fresh thyme leaves

Directions

Prep Time: 15 minutes

Cook Time: 20 minutes

Cook pancetta in large skillet set over medium heat, turning once, for 5 to 7 minutes or until crispy. Transfer to paper towel–lined plate; crumble and set aside.

 

On lightly floured surface, unroll pastry into 10-inch square; cut into six 5 x 3 1/4-inch rectangles and place on parchment paper–lined baking sheet. Prick all over with a fork.

 

Spoon mascarpone evenly over pastry rectangles, leaving 1/2–inch border all around; top each one with 4 peach slices. Whisk apricot jam with 1 tbsp water; brush over peach slices and edges of tarts. Sprinkle with thyme and crumbled pancetta.

 

Bake in 400°F oven for about 20 minutes or until edges of pastry are puffed and golden brown. Let cool for 5 to 10 minutes before serving. Serve warm.