White Peach Mascarpone Tart Recipe
This elegant White Peach Mascarpone Tart features a buttery tart crust filled with velvety mascarpone cream and topped with fresh white peach slices—perfect for summer gatherings or a sophisticated dessert any time of year.
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.