Jump to Recipe Print RecipeThe sweet scent of summer wafted through my kitchen as I crafted one of my all-time favorite desserts: the White Peach Mascarpone Tart. This exquisite delight showcases luscious poached peaches atop a velvety mascarpone filling nestled in a flaky, buttery pastry. Not only does this seasonal dessert look stunning at any gathering, but its effortless preparation means you can spend less time in the kitchen and more time enjoying precious moments with family and friends. Made with fresh, vibrant flavors, this tart becomes an instant crowd-pleaser, calling for seconds with every slice. Are you ready to bring a taste of summer to your table? Let’s dive into this culinary adventure together! Why You’ll Adore This Tart Effortless Elegance: This White Peach Mascarpone Tart is not just a dessert; it’s a stunning centerpiece that impresses without requiring culinary mastery. Fresh, Seasonal Flavors: With ripe peaches and tangy raspberries, every bite bursts with the tastes of summer. Versatile Variations: Feel free to experiment! Try substituting apricots or berries, as suggested, or whip up a vegan version for diverse dietary needs. Time-Saving Delight: Using store-bought puff pastry lets you create something spectacular without spending all day in the kitchen. Crowd-Pleasing Favorite: Perfect for gatherings, this tart guarantees smiles and requests for seconds, making it a beloved hit among friends and family. Bring the joy of homemade desserts into your home with this incredible treat! If you’re looking for more delightful ideas, check out my Breakfast Granola Cups for an easy morning option or explore other fruit-based delights that celebrate seasonal ingredients. White Peach Mascarpone Tart Ingredients For the Pastry Cream • Whole Milk – Creates a creamy base for the delicious pastry cream. • Vanilla Bean Paste – Infuses a rich vanilla flavor; swap with extract in a pinch. • White Sugar – Sweetens your pastry cream; consider coconut sugar for a healthier twist. • Cornstarch – Thickens the cream beautifully; arrowroot powder is a great alternative. • Salt – Elevates all flavors; use sea salt for a more robust taste. • Egg Yolks – Lend richness; avoid substitutes for the best texture. • Unsalted Butter – Adds creaminess; margarine works for a dairy-free option. For the Mascarpone Mixture • Mascarpone – Provides that signature creaminess; cream cheese can replace for a different flavor. • Heavy Cream – Adds richness and stability when whipped; coconut cream is a perfect dairy-free substitute. • Powdered Sugar – Sweetens the whipped cream; granulated sugar can work, but texture may vary. For the Poached Peaches • Firm Ripe Peaches – Poached to perfection for flavor; nectarines are a fantastic alternative. • White Sugar (Poaching) – Sweetens the poaching liquid; honey or maple syrup adds a unique taste. • Chardonnay – Infuses depth into the poaching process; any quality white wine will do. • Vanilla Extract – Complements the sweet peaches beautifully; feel free to use almond extract for a nutty lift. • Orange Blossom Honey – Offers floral sweetness; any honey will work, though flavors will vary. • Lemon Juice & Zest – Brightens the flavor; citric acid can substitute if necessary. For the Tart Assembly • Store-bought Puff Pastry – Makes this tart quick and easy; homemade is always an option for a personal touch. • Milk (for brushing) – Achieves a lovely golden color on the pastry; water can also suffice. • Fresh Peaches, Raspberries & Optional Toppings – Garnishes that add a burst of color and flavor; seasonal fruits can be switched up for variety. Get ready to whip up this gorgeous White Peach Mascarpone Tart and watch as it transforms your summer gatherings into sweet memories! Step‑by‑Step Instructions for White Peach Mascarpone Tart Step 1: Prepare the Mascarpone Diplomat Crème In a medium saucepan over medium heat, warm 2 cups of whole milk with 2 teaspoons of vanilla bean paste until just simmering. In a separate bowl, whisk together ½ cup of white sugar, ¼ cup of cornstarch, and a pinch of salt. Gradually add this mixture to the hot milk, whisking continuously. Stir in 4 egg yolks, cooking the mixture until it thickens, about 5-7 minutes. Strain through a fine sieve, cool, and refrigerate for at least 1 hour. Step 2: Poach the Peaches In a saucepan, combine 4 cups of water, ½ cup of white sugar, 1 cup of Chardonnay, 1 teaspoon of vanilla extract, the juice and zest of 1 lemon, and 2 tablespoons of orange blossom honey. Bring to a simmer, then add 4 halved and pitted firm ripe peaches. Poach for 8 minutes until tender but not mushy. Remove from heat and let the peaches cool in the poaching liquid, then skin, slice, and set aside. Step 3: Bake the Puff Pastry Preheat your oven to 400°F (200°C). Roll out a sheet of store-bought puff pastry and carefully fit it into a tart pan, trimming any excess. Prick the bottom with a fork to prevent bubbling, then line it with parchment paper and fill with pie weights or dried beans. Blind bake for 20-25 minutes until golden brown, then remove from the oven, take out the weights, and let it cool completely. Step 4: Whip the Mascarpone Cream In a large bowl, beat 1 cup of mascarpone with 1 cup of heavy cream and ½ cup of powdered sugar until soft peaks form, about 4-5 minutes. Gently fold in the cooled pastry cream for a smooth, luxurious consistency. This velvety mascarpone mixture is the star of your White Peach Mascarpone Tart, offering rich creaminess. Step 5: Assemble the Tart Spread the mascarpone mixture evenly on the cooled puff pastry, creating a luscious layer. Drizzle some of the reserved poaching liquid over the top to enhance the flavors. Arrange the poached peach slices attractively on the cream and sprinkle with fresh raspberries for a burst of color and tang. Feel free to add any additional seasonal toppings for an extra touch. Step 6: Serve and Store Slice the completed White Peach Mascarpone Tart into generous pieces and serve immediately. For an even more delightful experience, pair with a dollop of freshly whipped cream or a scoop of vanilla ice cream. If not consumed right away, store the tart in the refrigerator for up to two days to maintain its freshness and flavor. What to Serve with White Peach Mascarpone Tart Elevate your delightful dessert experience by pairing this tart with exciting sides that complement its refreshing flavors. Greens Salad: A crisp, lightly dressed salad balances the sweet and creamy elements of the tart, adding a refreshing contrast. Think of mixed greens with a citrus vinaigrette—light and invigorating! Vanilla Ice Cream: A scoop of velvety vanilla ice cream provides a creamy and cool contrast to the warm poached peaches, making each bite a heavenly experience. Imagine the delightful melty swirl as it mingles with the mascarpone filling! Moscato Wine: This fruity and sweet wine accentuates the tart’s flavors beautifully, creating an immersive sensory experience. Sip it slowly to enjoy how its notes echo the peach and honey in the dessert. Honeycomb: Simple yet luxurious, honeycomb adds a delightful sweetness with a chewy texture, enhancing the honey flavor in the tart. It’s perfect for drizzling or nibbling alongside a slice! Coconut Whipped Cream: Light and airy, it pairs perfectly with the tart’s richness while adding a tropical twist. Just whip up some coconut cream with a touch of powdered sugar for an exotic flair! Dark Chocolate Shavings: Sprinkle some dark chocolate over the tart to add a rich element that contrasts the sweetness. The bittersweet notes will deepen the overall flavor profile, inviting every guest for seconds! Berry Compote: A warm berry compote harmonizes with the tart fruit and brightens the flavor profile with a tangy punch. Enjoy it drizzled or on the side for extra indulgence! Sparkling Water with Lime: A refreshing drink that cleanses the palate between bites; its zesty kick pairs phenomenal with the sweetness of the tart. Enjoy it chilled for the ultimate refreshment! How to Store and Freeze White Peach Mascarpone Tart Refrigerator: Store the tart covered with plastic wrap or in an airtight container; it will stay fresh for up to 2 days. This keeps the flavors vibrant and ensures the tart’s creamy texture remains intact. Freezer: For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator overnight before serving to preserve taste and texture. Reheating: If desired, gently reheat thawed slices in a microwave for about 10-15 seconds at medium power, just until slightly warm. Avoid overheating to maintain the creamy mascarpone filling. Serving Suggestion: To enjoy at its best, serve fresh after storage as the flavors meld over time, enhancing the overall enjoyment of this White Peach Mascarpone Tart. Expert Tips for White Peach Mascarpone Tart Cool Properly: Make sure to cool the pastry cream well before mixing with mascarpone to prevent curdling and achieve a smooth texture. Strain for Smoothness: Don’t skip the straining step for the pastry cream; it ensures there are no lumps, resulting in a velvety filling for your tart. Watch Your Peaches: Be cautious when poaching peaches—overcooking can turn them mushy. Aim for tender yet firm slices for the perfect tart presentation. Golden Finish: Brush the puff pastry with milk before baking for a beautifully golden crust. Water can work, but milk adds richness and color. Fresh Garnish: Top your tart with fresh raspberries or seasonal fruits for a vibrant finish that enhances both flavor and visual appeal. Make Ahead Options These White Peach Mascarpone Tarts are perfect for busy cooks looking to save time! You can prepare the pastry cream and poached peaches up to 24 hours in advance. Simply make the mascarpone diplomat crème, strain it, cool it, and refrigerate it overnight to enhance the flavors. For the peaches, poach them in the evening, cool them in the poaching liquid, and store them in the refrigerator until you’re ready to assemble. On the day you plan to serve, bake the puff pastry and allow it to cool completely before spreading your mascarpone mixture on top. This way, the tart remains just as delicious and visually stunning when it’s time to impress your guests! White Peach Mascarpone Tart Variations Feel free to let your creativity shine and transform this tart into a version that suits your taste buds! Dairy-Free: Use coconut cream instead of heavy cream and margarine for butter to create a delightful vegan twist. Fruit Swaps: Substitute the white peaches with ripe apricots or juicy strawberries for a fresh flavor update. Chocolate Layer: Add a thin layer of chocolate ganache beneath the mascarpone for a delicious chocolate-peach combination. Nutty Flavor: Incorporate almond extract instead of vanilla for a subtle nutty hint that pairs wonderfully with peaches. Zesty Boosts: Mix in lemon zest to the mascarpone for an added brightness that complements the fruit beautifully. Caramel Drizzle: Drizzle some caramel sauce over the top for an extra indulgent touch that elevates the sweet experience. Crunchy Topping: Toasted almonds or hazelnuts sprinkled over the finished tart add a lovely crunch and flavor contrast. Berry Bliss: Toss in a handful of blueberries alongside the raspberries for a pop of color and juiciness! For more delicious ideas, be sure to try out my Breakfast Granola Cups or check out other delightful desserts bursting with seasonal flavors. Every variation is a chance to explore new flavors while enjoying the original charm of the White Peach Mascarpone Tart! White Peach Mascarpone Tart Recipe FAQs What is the best way to select ripe peaches for the tart? Absolutely! When selecting peaches, look for firm yet slightly soft fruits with a fragrant aroma. The skin should have a soft blush without dark spots or wrinkles. Ripe peaches yield to gentle pressure; they should not be too hard or overly soft. How should I store the White Peach Mascarpone Tart? For optimal freshness, store the tart covered with plastic wrap or in an airtight container in the refrigerator. It will stay delicious for up to 2 days. This ensures that the flavors remain vibrant, and the creamy texture of the mascarpone stays intact. Can I freeze the White Peach Mascarpone Tart? Yes, you can! I recommend freezing individual slices for convenience. Wrap each slice tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy a slice, remove it from the freezer and thaw in the refrigerator overnight. What if my pastry cream curdles while cooking? No worries; this can happen sometimes! If your pastry cream curdles while cooking, immediately remove it from heat. Use an immersion blender to blend it smoothly, or strain it through a fine sieve to remove any lumps. Make sure to whisk constantly while cooking to avoid this in the future. Are there any dietary considerations I should be aware of? Very! If you have guests with dietary restrictions, you can make this dessert more inclusive. Substitute the mascarpone with a non-dairy cream cheese for a dairy-free version. As always, ensure that any sweeteners and other ingredients are suitable for everyone’s dietary needs. How long can I keep the tart in the refrigerator or freezer? The White Peach Mascarpone Tart can be kept in the refrigerator for up to 2 days for best flavor. If frozen, individual slices can last for up to 3 months. Remember to thaw them overnight in the fridge for the best taste and texture. Irresistible White Peach Mascarpone Tart You'll Adore A delicious White Peach Mascarpone Tart combining poached peaches and creamy mascarpone filling in a flaky pastry. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 50 minutes minsCooling Time 1 hour hrTotal Time 2 hours hrs 20 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pastry Cream2 cups Whole Milk Creates a creamy base for the delicious pastry cream.2 teaspoons Vanilla Bean Paste Infuses a rich vanilla flavor; swap with extract in a pinch.½ cup White Sugar Sweetens your pastry cream; consider coconut sugar for a healthier twist.¼ cup Cornstarch Thickens the cream beautifully; arrowroot powder is a great alternative.a pinch Salt Elevates all flavors; use sea salt for a more robust taste.4 large Egg Yolks Lend richness; avoid substitutes for the best texture.2 tablespoons Unsalted Butter Adds creaminess; margarine works for a dairy-free option.For the Mascarpone Mixture1 cup Mascarpone Provides that signature creaminess; cream cheese can replace for a different flavor.1 cup Heavy Cream Adds richness and stability when whipped; coconut cream is a perfect dairy-free substitute.½ cup Powdered Sugar Sweetens the whipped cream; granulated sugar can work, but texture may vary.For the Poached Peaches4 firm ripe Peaches Poached to perfection for flavor; nectarines are a fantastic alternative.½ cup White Sugar (Poaching) Sweetens the poaching liquid; honey or maple syrup adds a unique taste.1 cup Chardonnay Infuses depth into the poaching process; any quality white wine will do.1 teaspoon Vanilla Extract Complements the sweet peaches beautifully; feel free to use almond extract for a nutty lift.2 tablespoons Orange Blossom Honey Offers floral sweetness; any honey will work, though flavors will vary.1 tablespoon Lemon Juice & Zest Brightens the flavor; citric acid can substitute if necessary.For the Tart Assembly1 sheet Store-bought Puff Pastry Makes this tart quick and easy; homemade is always an option for a personal touch.1 tablespoon Milk (for brushing) Achieves a lovely golden color on the pastry; water can also suffice.as needed Fresh Peaches, Raspberries & Optional Toppings Garnishes that add a burst of color and flavor; seasonal fruits can be switched up for variety. Equipment Medium saucepanTart panFine sieveLarge bowl Method Step‑by‑Step Instructions for White Peach Mascarpone TartIn a medium saucepan over medium heat, warm 2 cups of whole milk with 2 teaspoons of vanilla bean paste until just simmering. In a separate bowl, whisk together ½ cup of white sugar, ¼ cup of cornstarch, and a pinch of salt. Gradually add this mixture to the hot milk, whisking continuously. Stir in 4 egg yolks, cooking the mixture until it thickens, about 5-7 minutes. Strain through a fine sieve, cool, and refrigerate for at least 1 hour.In a saucepan, combine 4 cups of water, ½ cup of white sugar, 1 cup of Chardonnay, 1 teaspoon of vanilla extract, the juice and zest of 1 lemon, and 2 tablespoons of orange blossom honey. Bring to a simmer, then add 4 halved and pitted firm ripe peaches. Poach for 8 minutes until tender but not mushy. Remove from heat and let the peaches cool in the poaching liquid, then skin, slice, and set aside.Preheat your oven to 400°F (200°C). Roll out a sheet of store-bought puff pastry and carefully fit it into a tart pan, trimming any excess. Prick the bottom with a fork to prevent bubbling, then line it with parchment paper and fill with pie weights or dried beans. Blind bake for 20-25 minutes until golden brown, then remove from the oven, take out the weights, and let it cool completely.In a large bowl, beat 1 cup of mascarpone with 1 cup of heavy cream and ½ cup of powdered sugar until soft peaks form, about 4-5 minutes. Gently fold in the cooled pastry cream for a smooth, luxurious consistency.Spread the mascarpone mixture evenly on the cooled puff pastry, creating a luscious layer. Drizzle some of the reserved poaching liquid over the top to enhance the flavors. Arrange the poached peach slices attractively on the cream and sprinkle with fresh raspberries.Slice the completed White Peach Mascarpone Tart into generous pieces and serve immediately. For an even more delightful experience, pair with a dollop of freshly whipped cream or a scoop of vanilla ice cream. If not consumed right away, store the tart in the refrigerator for up to two days to maintain its freshness and flavor. Nutrition Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 150mgPotassium: 230mgFiber: 2gSugar: 20gVitamin A: 600IUVitamin C: 6mgCalcium: 70mgIron: 1mg NotesMake sure to cool the pastry cream well before mixing with mascarpone to prevent curdling and achieve a smooth texture. Strain the pastry cream to ensure a velvety filling for your tart. Be cautious when poaching peaches to avoid mushiness. Brush the puff pastry with milk for a beautifully golden crust. Top with fresh raspberries for a vibrant finish. Tried this recipe?Let us know how it was!
