White Peach Mascarpone Tart Recipe
If you’re looking to impress guests or treat yourself to something luxurious, this White Peach Mascarpone Tart Recipe is the showstopper you’ve been searching for. This tart balances the subtle sweetness of white peaches with the rich, creamy texture of mascarpone cheese, all nestled inside a crisp, buttery tart shell. Whether you’re planning a summer brunch, an elegant afternoon tea, or a light post-dinner treat, this tart delivers elegance with minimal effort.
In this post, we’ll dive deep into every detail of this recipe—from ingredient selection to step-by-step preparation, helpful pro tips, delicious variations, and serving suggestions. Get ready to turn your kitchen into a pastry atelier!
Why You’ll Love This White Peach Mascarpone Tart
Before we roll up our sleeves, let’s talk about why this tart belongs in your dessert repertoire.
- Seasonal and Fresh: White peaches bring a subtle floral sweetness and juicy texture that pairs beautifully with mascarpone.
- No-Bake Filling: The mascarpone cream is luxuriously smooth and doesn’t require any baking.
- Visually Stunning: Thinly sliced peaches layered in rosettes or spirals make this tart a feast for the eyes.
- Customizable: Swap in other stone fruits or enhance with herbs like basil or thyme.
- Perfect for Any Occasion: From garden parties to dinner tables, this tart turns heads and satisfies taste buds.
Ingredients for White Peach Mascarpone Tart
Let’s begin with the full list of ingredients you’ll need to make this tart. Most components are pantry staples with a few fresh elements to elevate the experience.
For the Tart Shell:
- 1 ¼ cups (160g) all-purpose flour
- ¼ cup (30g) powdered sugar
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons ice water
For the Mascarpone Filling:
- 8 oz (226g) mascarpone cheese, room temperature
- ½ cup (120ml) heavy cream
- ⅓ cup (40g) powdered sugar
- 1 teaspoon vanilla bean paste or extract
- Zest of 1 lemon
For the Topping:
- 3–4 ripe white peaches, thinly sliced
- Juice of half a lemon (to prevent browning)
- 1 tablespoon apricot jam (optional, for glaze)
- Fresh mint or edible flowers for garnish (optional)
Preparing the Buttery Tart Shell
A crisp, tender tart shell sets the foundation for the creamy filling and juicy peaches. This pâte sucrée (sweet pastry dough) is easier than it sounds and totally worth making from scratch.
Step 1: Make the Dough
- In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.
- Add in the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse again.
- Drizzle in 1 tablespoon of ice water and pulse just until the dough starts to come together. Add another tablespoon if needed.
- Turn the dough onto a floured surface, knead it just until smooth, then flatten into a disc and wrap in plastic wrap. Chill for at least 30–45 minutes.
Step 2: Roll and Bake
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough into a 10-inch circle (about ¼ inch thick).
- Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it into the sides and trimming excess dough.
- Prick the bottom with a fork and place in the freezer for 10–15 minutes.
- Line with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, remove weights, and bake for another 10–12 minutes until golden brown.
- Let cool completely before filling.
Pro Tip: Brush the crust with egg white just after removing the weights to help seal it and keep it crisp.
Crafting the Mascarpone Cream Filling
The mascarpone filling is luscious, lightly sweetened, and delightfully rich without being heavy.
Step-by-Step Instructions:
- In a mixing bowl, combine the mascarpone, powdered sugar, vanilla, and lemon zest.
- Whip the heavy cream separately to soft peaks.
- Gently fold the whipped cream into the mascarpone mixture until smooth and fully combined.
- Taste and adjust sweetness if necessary.
Spread the filling into the cooled tart shell using an offset spatula to smooth the top. Refrigerate for at least 30 minutes to let it set slightly.
Arranging the White Peach Topping
White peaches are the crown jewels of this tart. Their delicate flavor and creamy texture are best showcased raw and thinly sliced.
How to Slice:
- Slice peaches thinly (about ⅛ inch).
- Toss slices in lemon juice to prevent oxidation.
- If the skins are very fuzzy or thick, feel free to peel them, though leaving them on adds color and contrast.
Arranging Options:
- Classic Spiral: Start from the outer edge and overlap slices slightly in a circular pattern toward the center.
- Rosette: Roll thin slices and place in concentric circles to form a rose-like design.
- Abstract Art: Fan or scatter slices for a rustic, deconstructed look.
For extra shine, warm apricot jam with a bit of water and lightly brush over the peaches.
Optional Garnishes for Extra Flair
Elevate the look and taste with these final touches:
- Fresh mint leaves
- Edible flowers (like pansies or violas)
- Dusting of powdered sugar
- Crushed pistachios or almonds for texture
Storage & Make-Ahead Tips
This White Peach Mascarpone Tart is best served fresh but holds well for up to 2 days.
- Make-Ahead: You can bake the crust and prepare the filling up to 24 hours in advance. Assemble the tart with peaches on the day of serving.
- Storage: Store in the refrigerator, loosely covered, to maintain texture and freshness.
- Freezing: Not recommended once assembled, as mascarpone and fresh peaches do not freeze well.
Variations and Flavor Twists
There’s plenty of room to personalize your tart. Here are some delicious ideas:
Seasonal Swaps:
- Apricots, Plums, or Nectarines: Substitute for or mix with white peaches.
- Berries: Blueberries or raspberries add color and tartness.
- Figs: Perfect in late summer for a sophisticated edge.
Flavor Add-Ins:
- Almond Extract: A drop in the mascarpone mix pairs beautifully with peaches.
- Herbs: Fresh thyme or basil adds an aromatic surprise.
- Honey Drizzle: Finish with a thin ribbon of lavender or wildflower honey.
Serving Suggestions
This White Peach Mascarpone Tart shines on its own but can also be served in creative ways:
- With a glass of chilled Prosecco or Sauternes.
- Alongside a scoop of vanilla bean ice cream.
- With a dollop of crème fraîche or Greek yogurt on the side.
- As part of a summer dessert board with mini pastries, macarons, and fresh berries.
Whether you’re hosting a summer soirée or just treating yourself, this tart elevates the moment.
Frequently Asked Questions
Can I use canned or frozen peaches?
Fresh white peaches are best for flavor and texture. If using canned, choose those in juice (not syrup), and drain well. Frozen peaches can be used if thawed completely and patted dry.
What’s a good substitute for mascarpone?
Cream cheese (softened) can be used, but the flavor will be tangier and the texture slightly firmer. To mimic mascarpone, blend cream cheese with a little heavy cream until smooth.
My tart crust shrunk—what happened?
Shrinking usually results from overworking the dough or not chilling it thoroughly. Resting the dough and freezing the tart shell before baking helps it retain shape.
Final Thoughts: A Tart Worth the Effort
This White Peach Mascarpone Tart Recipe is everything a summer dessert should be—light yet indulgent, refreshing yet rich, and simple yet elegant. With every bite, you’ll taste the delicate sweetness of peaches, the creamy tang of mascarpone, and the satisfying crunch of a buttery crust.
White Peach Mascarpone Tart Recipe
Ingredients
For the Tart Shell:
- 1 ¼ cups 160g all-purpose flour
- ¼ cup 30g powdered sugar
- ½ teaspoon salt
- ½ cup 113g unsalted butter, cold and cubed
- 1 large egg yolk
- 1 –2 tablespoons ice water
For the Mascarpone Filling:
- 8 oz 226g mascarpone cheese, room temperature
- ½ cup 120ml heavy cream
- ⅓ cup 40g powdered sugar
- 1 teaspoon vanilla bean paste or extract
- Zest of 1 lemon
For the Topping:
- 3 –4 ripe white peaches thinly sliced
- Juice of half a lemon
- 1 tablespoon apricot jam optional, for glaze
- Fresh mint or edible flowers optional
Instructions
Prepare the Tart Shell
- In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
- Add cubed cold butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon ice water. Pulse until the dough starts to clump.
- Turn onto a floured surface, knead lightly, shape into a disc, wrap, and chill for 30–45 minutes.
- Preheat oven to 375°F (190°C).
- Roll out dough and fit into a 9-inch tart pan. Trim excess and prick bottom with a fork.
- Freeze for 15 minutes, line with parchment and fill with weights.
- Bake for 15 minutes, remove weights, and bake another 10–12 minutes until golden. Cool completely.
Make the Mascarpone Filling
- In a bowl, mix mascarpone, powdered sugar, vanilla, and lemon zest until smooth.
- In a separate bowl, whip heavy cream to soft peaks.
- Fold whipped cream into mascarpone until light and creamy.
- Spread filling into cooled tart shell evenly. Chill for at least 30 minutes.
Prepare the Peach Topping
- Thinly slice white peaches and toss with lemon juice to prevent browning.
- Arrange peach slices in a spiral or rose pattern on top of the mascarpone filling.
- Warm apricot jam with 1 tsp water and brush over peaches for shine (optional).
- Garnish with mint or edible flowers. Serve chilled.
Notes
- Storage: Keep tart refrigerated and consume within 2 days for best texture.
- Make-Ahead: Bake crust and prep filling a day in advance; assemble peaches on the day of serving.
- Variations: Try with nectarines, plums, or berries. Add almond extract or herbs like basil or thyme for a twist.
- Substitute: Cream cheese can be used in place of mascarpone, blended with a splash of cream.